Moroccan Chicken Stew

By dbfv101

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 cup golden raisins
• 1 can (about 15 oz) chickpeas (garbanzo beans), rinsed and drained
• 1/3 cup slivered almonds, toasted

Details

Servings 4
Preparation time 10mins
Cooking time 50mins
Adapted from campbellskitchen.com

Preparation

Step 1

1. Heat oil in 5-qt saucepot 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 saucepot. Cook 10 min. or until chicken is cooked through. Stir in almonds.