Guest guest Posted June 15, 2006 Report Share Posted June 15, 2006 Artichoke Chicken and Olives 1 1/2 lbs chicken breast halves without skin 2 cups sliced mushrooms 15 ounces canned diced tomatoes 9 ounces frozen artichoke hearts 1 cup chicken broth 1 medium onion, chopped 1/2 cup pitted black olives, sliced 1/4 cup dry white wine 3 Tbs quick cooking tapioca 3 tsp curry powder 3/4 tsp dried thyme, crushed 1/4 tsp salt 1/4 tsp pepper 4 cups couscous or rice -- cooked Rinse chicken; set aside. In crockpot, combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some of the tomato mixture over the chicken. Cover: cook on low heat for 7 to 8 hours or on high heat for 3 1/2 to 4 hours. Serve with hot cooked couscous or favorite rice. Why is there always money for war, but none for education? Check Out My Groups: Everything Natural http://health./ Everything Magick EverythingMagick/ Quote Link to comment Share on other sites More sharing options...
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