1-1/2 Pounds boneless skinless chicken breast halves and/or thighs
2 Cups sliced fresh mushrooms
1 Can diced tomatoes - (14 1/2 oz)
1 Package frozen artichokes - (8- or 9- oz)
1 Cup chicken broth
1 Medium 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 Teaspoons curry powder - (to 3)
3/4 Teaspoon dried thyme, crushed
1/4 Teaspoon salt
1/4 Teaspoon freshly-ground black pepper
4 Cups hot cooked couscous
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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. This recipe yields 6 servings.
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