Cooking Index - Cooking Recipes & IdeasArtichoke Chicken And Olives Recipe - Cooking Index

Artichoke Chicken And Olives

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozBoneless skinless chicken breast - Halves and/or thighs
2 cups 474mlSliced fresh mushrooms
1 can  Diced tomatoes - (14 1/2 oz)
1 packet  Frozen artichokes - (8- or 9- oz)
1 cup 237mlChicken broth
1 cup 62g / 2.2ozOnion - chopped (medium)
1/2 cup 118mlSliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 cup 59mlDry white wine or chicken broth
3 tablespoons 45mlQuick-cooking tapioca
2 teaspoons 10mlCurry powder - (to 3)
3/4 teaspoon 3.8mlDried thyme - crushed
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
4 cups 948mlHot cooked couscous

Recipe Instructions

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.

Dietary Information:

Per serving: 345 calories; 6 g total fat (1 g saturated fat); 60 mg cholesterol; 531 mg sodium; 43 g carbohydrate; 9 g fiber; 30 g protein.

"Southern U.S. Cuisine (crockpot collection) at -"


Average rating:

10 (1 votes)

Submit your rating:

Click a star to rate this recipe.