CHICKEN WITH ARTICHOKES 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 crockery cooker 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. Serve with hot cooked couscous. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes