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Moroccan Chicken Stew

Moroccan Chicken Stew

4.36
(11)

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!

serves 4 people

Ingredients

cost per recipe: $9.90

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 2

    pounds chicken thigh, bone in, skin removed(about 8 thighs)

  • 2

    medium red onion, sliced (about 2 cups)

  • 1

    large green pepper, cut into 1-inch pieces (about 1 1/2 cups)

  • 2

    cloves garlic, finely chopped

  • 1

    teaspoon ground cinnamon

  • 1

    tablespoon curry powder

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

  • 1/3

    cup golden raisins

  • 1

    can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained

  • 1/3

    cup slivered almonds, toasted

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

Stir the raisins and chickpeas in the saucepot.  Cook for 10 minutes or until the chicken is cooked through.  Stir in the almonds.

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Made With
Campbell's® Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

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Ratings & Reviews

(11)
  • CYNTHIA T.

    May 6, 2014

    Love this recipe....

    I love this recipe. I make it all of the time. Tastes awesome! I leave out the chick peas though. Serve over basmati rice. Easy to make and very tasty!

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  • stevensonm

    February 6, 2012

    Moroccan Chicken Stew

    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.

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  • Monique N.

    December 20, 2011

    Moroccan Chicken Stew

    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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  • mnjaviers

    November 15, 2011

    Moroccan Chicken Stew

    This is one of my favorite main dishes. I serve it with brown rice and use boneless chicken thighs. Everyone loves it! Wonderful flavor.

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  • JAKE H.

    November 10, 2011

    Moroccan Chicken Stew

    This dish is wonderful! I have made it twice now and my family loves it. I don't use the raisins. My husband even likes it even though it has the garbanzo beans in it. This has been added to my favorite recipes.

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