Moroccan Chicken Stew

Campbell's Kitchen Recipe from Southern Living Jan 2011

Yield: 4 servings
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  • 1 can(s) (10 3/4 oz.) Campbell's Condensed Tomato Soup
  • 1 can(s) (about 15 oz.) chickpeas (garbanzo beans), rinsed and drained
  • 1 tablespoon(s) curry powder
  • 2 clove(s) garlic, finely chopped
  • 1/3 cup(s) golden raisins
  • 1 teaspoon(s) ground cinnamon
  • 1 large green pepper, cut into 1" pieces
  • 2 medium red oniions, sliced
  • 2 tablespoon(s) olive oil
  • 8 skinless, bone-in chicken thighs
  • 1/3 cup(s) slivered almonds, toasted


  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. 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. 3. Stir raisins and chickpease in saucepot. Cook 10 min. or until chicken is cooked through. Stir in almonds.
January 2011

This recipe is a personal recipe added by SumatraKB and has not been tested or endorsed by MyRecipes.

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