Campbell's Moroccan Chicken Stew

Ingredients:

2 tbsp. Olive Oil

8 Skinless, Bone-In Chicken Thighs

2 medium Red Onions, sliced

1 large Green Pepper, cut into 1" pieces

2 Cloves Garlic, finely chopped

1 tsp. Ground Cinnamon

1 tbsp. Curry Powder

1 can Campbell's Condensed Tomato Soup

1/3 cup Golden Raisins

1 can (about 15-oz.) Chickpeas, rinsed and drained

1/3 cup Slivered Almonds, toasted

Directions:

Heat oil in 5-qt. sauce-pot over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from sauce-pot. 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 sauce-pot. Reduce heat to low. Cover and cook 15 min. Stir raisins and chickpeas in sauce-pot. Cook 10 min. or until chicken is cooked through. Stir in almonds.

Campbell's Kitchen