Moroccan Chicken Stew

By samara72

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) tomato soup
• 1 can (about 15 oz) chickpeas, rinsed & drained

Preparation

Step 1

Heat oil in 5 qt saucepan over medium-high heat. Add chicken & cook until well browned o both sides, remove chicken from saucepan.
Reduce heat to medium, add onions, pepper, & garlic & cook 5 minutes or until tender, add cinnamon & curry & cook & stir 1 minute, stir in soup & heat to a boil. Return chicken to saucepan, reduce heat to low, cover & cook 15 minutes.
Stir in chickpeas, cook 10 minutes or until chicken is cooked through.