Monday, June 27, 2011

Campbell's Moroccan Chicken Stew

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

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

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