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Thursday, September 18 2014

ingredients

1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
2 6 - 7 ounce jar (drained weight) sliced mushrooms, drained
1/2 cup coarsely snipped dried pears
2 tablespoons quick-cooking tapioca, finely ground
2 1/2 pounds skinless, boneless chicken thighs
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/2 teaspoon cracked black pepper
1 cup pear nectar or apple juice
Hot cooked couscous or rice
Fennel tops (optional)

directions

In a 3-1/2- or 4-quart slow cooker, combine sliced fennel, mushrooms, and dried pears. Sprinkle with tapioca. Add chicken thighs; sprinkle with salt, thyme, and pepper. Pour pear nectar over mixture in cooker.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 407, Fat, total (g) 7, chol. (mg) 157, sat. fat (g) 2, carb. (g) 41, fiber (g) 4, pro. (g) 42,

Posted by: AT 04:37 am | Permalink | 0 Comments | Email

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