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    Artichoke Chicken And Olives
SUBMITTED BY:  susan
Category: Chicken

   RECIPE RATING:

Read Reviews (10)
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INGREDIENTS
1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked couscous

DIRECTIONS
Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous. Serves 6. Per serving - 345 calories, 6g total fat (1g saturated fat), 60mg cholesterol, 531 mg sodium, 43g carbohydrate (with couscous?), 9g fiber, 30g protein


REVIEWS
  Reviewed by CDohg
Recipe was tasty BUT only after increasing the salt! I think that is why some of the others said it lacked taste. Around a teaspoon of salt for this quantity of chicken and it comes out tasting delicious.
  Reviewed by Karma
Both my husband and I thought this recipe had no taste. I read the other review that said the same thing and I should never have tried it. It was a waste of time and some great ingredients and then it was a big flop.
  Reviewed by mysticalmome
Absolutely fantastic. A healthy recipe that tastes so homestyle your family would never know the difference. I did use half the olives and added a few capers. I also served it with rice instead of couscous, but it is very good without any carbs. Do your best to find the frozen artichoke hearts because it holds up better with the long cooking time.
  Reviewed by Amanda9
It was very good. And even better the next day as leftovers. I couldn't find quick cooking tapioca, and had to use pearl tapioca. I pulverized it after soaking it but suspect that it did not work as well as quick cooking tapioca would have. Also had to use artichokes in a jar rather than frozen, and they did not hold up well with long cooking, so next time I will add those closer to the end. I will be making this again.
  Reviewed by Ron
This is a delicious recipe. I used canned artichokes and both olives and capers. The flavor was great!
  Reviewed by Sara
My husband and I both thought this dish had no taste to it.
  Reviewed by TrishTheDish
Delicious! I've made this dish several times. A great recipe for chicken thighs. You could prepare rice instead of couscous, it's a personal preference.
  Reviewed by teacherwriter
I've made this recipe several times, and it's one of my family's favorites. I use canned artichokes when I can't find the frozen.
  Reviewed by Jay
  Reviewed by adriane827
This recipe is really good! I cut it in half since it is only 2 of us and there was still left overs. Really great recipe, can't wait to make it again!

 
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