Moroccan Chicken Stew
Prep: 10 min
Cook: 40 min
Makes: 4 servings
Ingredients
2 tbsp. olive oil
8 skinless, bone-in chicken thighs
2 medium red onions, sliced
1 large green pepper, cut into 1" pieces
2 cloves garlic, finely chopped
1 tsp. ground cinnamon
1 tbsp. curry powder
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1/3 golden raisins
1 can (about 15 oz.) chickpeas (garbanzo beans), rinsed and drained
1/3 cup slivered almonds, toasted
1. Heat oil in 5-qt. sauce pot over medium high heat. Add chicken and cook until well browned on both sides. Remove chicken from saucepot.
2. Reduce heat to medium. Add onions, pepper and garlic and cook 5 min. or until tender-crisp. Add cinnamon and curry and cook and stir 1 min. Stir in soup and heat to a boil. Return chicken to saucepot. Reduce heat to low. Cover and cook 15 min.
3. Stir raisins and chickpeas in sauce pot. Cook 10 min. or until chicken is cooked through. Stir in almonds.
Woman's Day, January 2011, Campbell's Soup Advertisement, p. 134.
