West African-Style Chicken & Fennel Stew

By dcarriger56

All the great flavors of a long-cooking stew come together in less then an hour in this skillet stew featuring deliciously different ingredients like chickpeas,fennel,lemon and some kicked up spices.

Ingredients

• 1tsp.1 tsp. ground cumin
• 1/2tsp.1/2 tsp. paprika
• 1/4tsp.1/4 tsp. ground red pepper
• 1212 skinless chicken thighs (about 1 1/2 pounds), cut in thirds lengthwise
• 2Tbs.2 Tbs. olive oil
• 2large2 large bulbs fennel,, cut in half and cut into 1/2-inches slices crosswise
• 1can1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
• 1/4cup1/4 cup chopped fresh parsley or cilantro leaves
• 2tsp.2 tsp. grated lemon zest
• 2Tbs.2 Tbs. lemon juice
• 1can1 can (10 1/2 ounces) Campbell's Condensed French Onion Soup

Preparation

Step 1

Stir the cumin, paprike and red pepper in small bowl. Season the chicken sith the cumin mixture
Heat the oil in a 12-inch skillet over medium heat. Add the chicken and cook untill well browned, stirring ocassionally. Remove the chicken from the skillet.
Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring ocassionally.
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 though. Stir in the parsley and lemon zest just before serving.