Moroccan Chicken Stew

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 419.6
  • Total Fat: 16.1 g
  • Cholesterol: 94.1 mg
  • Sodium: 450.6 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 7.4 g
  • Protein: 28.9 g

View full nutritional breakdown of Moroccan Chicken Stew calories by ingredient
Report Inappropriate Recipe

Submitted by:


Number of Servings: 2

Ingredients

    1 tablespoon olive oil

    4 (4 ounce) skinless, bone-in chicken thighs

    1 medium red onions, sliced

    1/2 large green pepper, cut into 1-inch pieces

    1 clove garlic, finely chopped

    1/2 teaspoon ground cinnamon

    1-1/2 teaspoons curry powder

    1/2 (10.75 ounce) can Campbell'sŪ Condensed Tomato Soup

    2 tablespoons and 2 teaspoons golden raisins

    1/2 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained

    2 tablespoons and 2 teaspoons slivered almonds, toasted

Directions


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.


Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user JAMIEVIVA.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.