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West African-Style Chicken & Fennel Stew

West African-Style Chicken & Fennel Stew

4 1

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

serves 6 people


cost per recipe: $10.86

The price is determined by the national average.

  • 1

    teaspoon cumin

  • 1/2

    teaspoon paprika

  • 1/4

    teaspoon ground red pepper

  • 1 1/2

    pounds boneless, skinless chicken thigh (12 thighs), cut in thirds lengthwise

  • 2

    tablespoons olive oil

  • 2

    large fennel bulb, cut in half and cut into 1/2-inch slices crosswise

  • 1

    can (10 1/2 ounces) Campbell's® Condensed French Onion Soup

  • 2

    tablespoons lemon juice

  • 1

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

  • 1/4

    cup chopped fresh parsley or cilantro leaves

  • 2

    teaspoons grated lemon zest

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How to Make It

Step 1

Stir the cumin, paprika and red pepper in a small bowl.  Season the chicken with the cumin mixture.

Step 2

Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring occasionally.  Remove the chicken from the skillet.

Step 3

Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.

Step 4

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 through.  Stir in the parsley and lemon zest just before serving.

Recipe Tips

  • Easy Substitution:  You may substitute 6 skinless, boneless chicken breast halves, cut into quarters lengthwise, for the chicken thighs in this recipe.

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Made With
Campbell's® Condensed French Onion Soup

Campbell's® Condensed French Onion Soup

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Ratings & Reviews

  • Wayne B.

    March 8, 2012

    West African-Style Chicken & Fennel Stew

    I like to try new things and this recipe was an interesting departure from the usual. It was pretty easy to throw together and the results were very tasty. To save a couple bucks I bought bone-in thighs and skinned and boned them myself for about half the cost.

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