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Moroccan Chicken Stew Recipe

   
 

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     Moroccan Chicken Stew

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   10 min

Ingredients
2 tbsp olive oil
8 skinless, bone in chicken thighs
2 medium red onions sliced
1 large green pepper cut into 1 inch pieces
2 cloves garlic, finely chopped
1 tsp ground cinnamon
1 tbsp curry powder
1 can (10 and 3/4 ounces) campbell's condensed tomato soup
1/3 cup golden raisins
 
1 can (15 oz) chickpeas (or garbanzo beans), rinsed and drained
1/3 cup slivered almonds, toasted

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


Originally Submitted
11/21/2010





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