12 ounces chicken thighs, skinless and boneless
1 large onion — chopped
3 cloves garlic — minced
14 1/2 ounces diced tomatoes — Italian style
2 tablespoons tomato paste
1/2 cup port wine — (or chicken broth)
2 tablespoons lemon juice
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
8 ounces frozen peeled shrimp — thawed and drained
9 ounces frozen artichoke hearts — thawed and coarsely chopped
2 cups orzo — cooked
1/2 cup crumbled feta cheese
Cut chicken thighs into quarters.
In a slow cooker, place the onion and garlic. Top with the chicken pieces.
In a bowl combine the undrained tomatoes, tomato paste, port wine, lemon juice, bay leaves, salt, and crushed red pepper.
Pour over all. Cover; cook on low heat setting for 6 to 7 hours.
Turn to high heat setting. Remove bay leaves. Stir in shrimp and artichoke hearts. Cover; cook for 5 minutes more.
Serve chicken and shrimp mixture over hot cooked orzo. Sprinkle with feta cheese.
Yield: 4 servings.