Chicken, Olive and Artichoke Fusion Recipe

Chicken, Olive and Artichoke Fusion Recipe

1.5 lbs of chicken breast fillet halves; skinned, rinsed, drained, & cut into 1/4-inch strips
2 c of mushrooms (fresh); sliced
1 canned tomatoes (14.5 oz); diced
1 pkg of artichokes (frozen, 8 oz)
1 c broth of chicken
1 onion (medium); minced
1/2 c of sliced black pitted olives; drained
1/4 c of dry white wine
3 Tbsps of tapioca (quick-cooking)
1/4 tsp of salt
3/4 tsp of thyme (dried); crushed
4 c of couscous; cooked
1/4 tsp of pepper
2 to 3 tsps of curry powder

Combine sliced mushrooms with tomatoes, chicken broth, artichoke hearts, chopped onions, sliced olives and dry white wine in a crockpot (3.5 quarts). Mix well. Add tapioca, crushed thyme, curry, pepper, and salt.

Add the chicken, and then stir lightly. Cover with lid. Set heat to low. Cook for 7-8 hours, stirring occasionally. May be served over hot couscous or steamed rice. May be used as sauce for pasta, too.

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