ARTICHOKE CHICKEN AND OLIVES RECIPE

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INGREDIENTS: 1 1/2 pounds boneless skinless chicken breast halves and/or thighs 2 C. sliced fresh mushrooms 1 can diced tomatoes (14 1/2 oz.) 1 package frozen artichokes (8 or 9 oz.) 1 C. chicken broth 1 medium onion chopped 1/2 C. sliced pitted ripe olives Or 1/4 C. capers, drained 1/4 C. dry white wine or chicken broth 3 Tbls. quick-cooking tapioca 2 tsp. curry powder (to 3) 3/4 tsp. dried thyme crushed 1/4 tsp. salt 1/4 tsp. freshly-ground black pepper 4 C. hot cooked couscous DIRECTIONS: Rinse chicken, set aside. In a 3 1/2- or 4-quart crock pot crock pot combine the mushrooms, un-drained tomatoes, frozen artichoke hearts, chicken broth, onion, olives or capers, and wine or broth. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken, spoon some of the tomato mixture over chicken. Cover, cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes