Artichoke Chicken And Olives Recipe - Cooking Index
Artichoke Chicken And Olives Recipe - Cooking Index
| 1 1/2 lbs | Boneless skinless chicken breast | |
| Halves and/or thighs | ||
| 2 cups | Sliced fresh mushrooms | |
| 1 x | Diced tomatoes - (14 1/2 oz) | |
| 1 x | Frozen artichokes - (8- or 9- oz) | |
| 1 cup | Chicken broth | |
| 1 cup | Onion - chopped (medium) | |
| 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 |
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.
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.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
Average rating:
10 (1 votes)
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