Artichoke Chicken & Olives
1 1/2 pounds skinless, boneless chicken breast halves and/or thighs
2 cups sliced fresh mushrooms
1 14 1/2- ounce can diced tomatoes
1 8- or 9- ounce package frozen artichokes
1 cup chicken broth
1 med. onion, chopped
1/2 cup sliced pitted ripe olives or 1/4 cup capers, drained
1/4 cup dry white wine or chicken broth
3 tablespoons quick-cooking tapioca
2 to 3 teaspoons curry powder
3/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked couscous
Rinse chicken; set aside. In a 3 1/2 or 4-quart crockery cooker
combine the mushrooms, undrained 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.
Makes 6 servings.