East Indian Curried Chicken with Capers and Whole Wheat Couscous

There is something about artichokes that I really love.  Maybe it's the salty brine? Or the soft and yet al- dente texture (soft on the inside and somewhat al dente on the outside)?  I'm not sure what it is, by I like them.  Did you know that artichokes are full of prebiotic fiber (also known as the food for your good bacteria)? Therefore they can benefit the health of your intestines and gut.  Of course, for someone like me with IBS, foods like artichokes can sometimes cause stomach pain (I know, it doesn't make sense, does it?). For that reason, I typically avoid eating a lot in one sitting, but one or two can't hurt (well, most of the time).

East Indian Curried Chicken with Capers and Whole Wheat Couscous

Source: The Slow Cooker Bible (by Crock Pot)

Serves 6

Ingredients

 2 cups ripe plum tomatoes, diced

1 cup artichoke hearts, drained and chopped **
3 large carrots, chopped

1 cup reduced-sodium chicken broth **

1 medium red onion, chopped **

1/3 cup dry white wine

1/4 cup capers, drained

2 Tbsp. quick-cooking tapioca

2 tsp. curry powder

1/2 tsp. ground thyme

1/4 tsp. salt

1/4 tsp. black pepper

1 1/2 pounds boneless, skinless chicken breast

2 cups cooked whole wheat couscous **

** NOTE: If you are following a low FODMAPs diet, be aware that this is a higher FODMAP recipe.  First, the artichoke hearts might cause some problems (especially if you are in the initial elimination phase of the diet).  You could use them, like I did, or just omit or reduce the amount.  Look for a chicken broth with zero onion or garlic (ValuTime reduced sodium chicken broth from Giant Eagle is what I use, and I believe Kroger's reduced sodium chicken broth is fine too) or just make your own.  Last, omit the red onion ( I omitted the onion and it still tasted great) and use rice instead of couscous (or just serve yourself a smaller portion of this wheat-based side).

Directions

1.  Combine tomatoes, artichokes, carrots, onion, broth, white wine and capers in the slow cooker.

2.  Combine tapioca, curry, thyme, salt and pepper in a small bowl.  Mix to combine, then add to slow-cooker.  Stir well to combine.  Add chicken.  Spoon sauce over chicken to coat.  Cover; cook on low 7 to 9 hours or high 3 to 4 hours.

3.  Serve chicken and veggies over couscous. Spoon sauce over chicken.

I'm like a kid when it comes to slow cookers...I get impatient and I keep lifting the lid to see what it looks like.  The smells are just so enticing!

Does anyone else get really excited about cooked carrots?  This recipe didn't call for carrots at all, but I added them because I'm obsessed (what's with me and the orange veggies? Carrots, pumpkin, I guess I just love my beta-carotene).

On the day I made this Nick was working (as usual) and I made sure to have the house smelling wonderful by the time he walked in the door.  Typically he smells the food, says something kind like "oh yum, smells great!" and then walks downstairs.  On this particular afternoon he asked for a taste.  I lit up; "You want to try it right now?!  OK!".  He loved it (and coming from a guy who "hates artichokes" I felt like this was a huge success.)

Estimated Nutrition Facts for 1/6th of dish

Source: CalorieCount.com

Nutrition Highlights:  Good source of iron, excellent source of FIBER (thank you artichokes!), protein, vitamin A and vitamin C.

One of my top five slow-cooker meals, hands down.  It was simple and absolutely delicious.  I'll definitely make this again (and again) because I still have more "quick-cook tapioca"....who uses that anyway?!

QUESTION:  Do you like artichokes? Have you ever used quick-cook tapioca in a recipe? Am I the only quick-cook tapioca virgin (well, not anymore!)?

Thanks for reading!

The Candid Rd 

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