Artichoke Chicken And Olives

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless skinless chicken breast - Halves and/or thighs
2 cups	474ml	Sliced fresh mushrooms
1 can		Diced tomatoes - (14 1/2 oz)
1 packet		Frozen artichokes - (8- or 9- oz)
1 cup	237ml	Chicken broth
1 cup	62g / 2.2oz	Onion - chopped (medium)
1/2 cup	118ml	Sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 cup	59ml	Dry white wine or chicken broth
3 tablespoons	45ml	Quick-cooking tapioca
2 teaspoons	10ml	Curry powder - (to 3)
3/4 teaspoon	3.8ml	Dried thyme - crushed
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4 cups	948ml	Hot 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.

Source:
"Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com"

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