West African-Style Chicken & Fennel Stew

By LeeBoruchow

Ingredients

• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp ground red pepper
• 12 skinless, boneless chicken thighs (about 1 1/2 lbs), cut in thirds lengthwise
• 2 tbsp olive oil
• 2 large bulbs fennel, cut in half and cut into 1/2" slices crosswise
• 1 10 3/4 oz can French Onion Soup
• 2 tbsp lemon juice
• 1 15 oz can chickpeas, rinsed and drained
• 1/4 cup chopped fresh parsley or cilantro leaves
• 2 tsp grated lemon zest

Details

Adapted from cscassets.com

Preparation

Step 1

Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Remove the chicken from the skillet.

Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.

Stir the soup, lemon juice and chickpeas in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the parsley and lemon zest just before serving.