1 Pound chicken
3 gloves of garlic, minced
1 medium yellow onion, chopped
1 jar marinated artichoke hearts
1 large can black olives or kalimative olives
1/4 cup capers
1 small can tomato paste
1 cup white wine
1 pound cherry tomatoes, whole
Chicken bouillon cube
Heat olive oil and saute onions and garlic (about 5 minutes).
Cut chicken into bite size cubes and cook with onions and garlic. Cook about 8 minutes. Add the juice from the artichoke hearts and enough water to make one cup plus a chicken bouillon cube. Cook 5 minutes. Add tomato paste with a cup of white wine.
Cook until the sauce is reduced 1/2 the amount and has thickened. Add capers, artichoke hearts, black olives, and cherry tomoatoes. Cook until all ingredients are heated.
This recipe is good over bulgar or couscous.
Terri’s own recipe