moraccan chicken stew

moraccan chicken stew
moraccan chicken stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    t. 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

    t. ground cinnamon

  • 1

    T. curry powder

  • 1

    can (10 3/4oz) cambells condensed tomato soup

  • 1/3

    c. golden raisins

  • 1

    can (15 oz.) chickpeas (garbanzo beans), rinsed and drained

  • 1/3

    c. slivered almonds, toasted

Directions

1. Heat oil in 5 qt. saucepot over medium heat. Add chicken andcook 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 boil. Return chicken to saucepot. Reduce heat to low. Cover and cook 15 min. 3. Stir raisins and chickpeas in saucepot. Cook 10 min. or until chicken is cooked through. Stir in almonds.

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