Artichoke Chicken And Olives (Or Capers) Recipe

• 1 1/2 lb boneless skinless chicken breast halves and/or possibly thighs
• 2 c. sliced fresh mushrooms
• 1 can diced tomatoes - (14 1/2 ounce)
• 1 pkt frzn artichokes - (8- or possibly 9- ounce)
• 1 c. chicken broth
• 1 med onion minced
• 1/2 c. sliced pitted ripe olives (or possibly 1/4 c. capers, liquid removed)
• 1/4 c. dry white wine or possibly chicken broth
• 3 Tbsp. quick-cooking tapioca
• 2 tsp curry pwdr - (to 3)
• 3/4 tsp dry thyme crushed
• 1/4 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 4 c. warm cooked couscous

1. Rinse chicken; set aside.
2. In a 3 1/2- or possibly 4-qt crockery cooker combine the mushrooms, undrained tomatoes, frzn artichoke hearts, chicken broth, onion, olives or possibly capers, and wine or possibly broth.
3. Stir in tapioca, curry pwdr, thyme, salt, and pepper.
4. Add in chicken; spoon some of the tomato mix over chicken.
5. Cover; cook on LOW heat setting for 7 to 8 hrs or possibly on HIGH heat setting for 3 1/2 to 4 hrs.
6. Serve with warm cooked couscous.
7. This recipe yields 6 servings.
8. NOTES :

chicken, mushrooms, tomatoes, artichokes , chicken broth, onion, olives, white wine, quickcooking tapioca, thyme, salt, black pepper, warm cooked couscous

Taken from cookeatshare.com/recipes/artichoke-chicken-and-olives-or-capers-69749 (may not work)