What makes this mouthwatering stew Moroccan? It's the perfect blend of sweet and savory spices, mixed with raisins, chickpeas and almonds. It's so different and so delicious!
cost per recipe: $9.44
The price is determined by the national average.
tablespoons olive oil
pounds bone-in chicken thigh, skin removed(about 8 thighs)
medium red onion, sliced (about 2 cups)
large green pepper, cut into 1-inch pieces (about 1 1/2 cups)
cloves garlic, finely chopped
teaspoon ground cinnamon
tablespoon curry powder
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
cup golden raisins
can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
cup slivered almonds, toasted
Heat the oil in a 5-quart saucepot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot.
Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the raisins and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.
(10 3/4 ounces) Campbell’s® Condensed Tomato Soup
February 6, 2012
This is a great recipe. I substituted red pepper for the green and yellow onion for the reds. It sweetens up the meal a bit. I have also tried it with cranraisins instead of golden raisins with excellent results. I found that it pays to add about half a cup of water to thin it down a bit. We serve this over brown rice.
December 20, 2011
This is such a great recipe! I have shared it with many family members and friends and they have all loved it. I even make it for company. I use a bit more curry as I like a strong flavor. I didn't add the almonds used chicken breasts instead. I will add some peanut butter! That sounds like it would be really great!
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