INGREDIENTS
•
2 medium red sweet peppers, cut into 1-inch-wide strips
•
2 medium onions, cut in wedges
•
12 cloves garlic, peeled
•
1 tablespoon quick-cooking tapioca
•
2 teaspoons dried rosemary, crushed
•
1 teaspoon finely shredded lemon peel
•
1/2 teaspoon ground black pepper
•
1/2 cup chicken broth
•
3 pounds skinless, boneless chicken thighs
•
1 8 ounce package frozen artichoke hearts
•
1 tablespoon lemon juice
•
4 cups hot cooked brown rice