Reviewed: Jan. 16, 2011

Really yummy and flavorful! I sauteed the chicken in coconut oil instead of olive oil. I also used diced, dried apricots instead of the golden raisins which had a nice sweetness to balance the spicy. I am gluten free, so I didn't use Campbells soup (contains gluten), but used V8 Tomato or Amy's tomato soup works well too (also has more flavor than campbells). I'd put a little salt and pepper on the thighs before sauteeing. Also, serve with brown rice instead of white!

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53 users found this review helpful

Reviewer:

R. Diesing

Reviewed: Apr. 6, 2011

I hate chickpeas, Green peppers make me burp, and red,(Bermuda onions) belong on salads-NEVER cooked, and Campells tomato soup is meant to ONLY be enjoyed with a grilled cheese sandwich. ... . But this dish-- when put together defies all my rules! it was absolutely delicious and I will make it again. YUM.

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51 users found this review helpful

Reviewer:

Gregfcarr

Cooking Level: Expert

Home Town: Lincoln, Rhode Island, USA

Living In: Houston, Texas, USA

Reviewed: Mar. 6, 2011

This was surprisingly tasty! The mix of cinnamon, almonds and curry is wonderfully fragrant, and overall, this was an easy, unique dish. I changed the recipe in the following ways: * Used about 6 boneless chicken thighs and two breasts, each cut in about 3-4 inch pieces * Used two peppers * Added a bit more of each spice * Omitted the raisins * Put in one whole onion (one of my guests did not like onions) * Put in cauliflower at the same time as the chickpeas. Other veggies would probably taste good here too. I agree with the other reviews that the stew was a bit thick, so I added another can of water as well. I will also add that this recipe doesn't necessarily look appetizing at first, but after letting it simmer, the chicken just melts into the sauce and it turns to be a nice stew. I will definitely make this again.

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31 users found this review helpful

Reviewer:

Natalia

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 11, 2010

This is tasty, I did not add raisins because I wasn't sure I'd like that, but now that I've tasted it, I may try sprinkling raisins on the finished dish. I don't like soft mushy raisins! I also added about 1/2 C. of water because the sauce was too thick. I would like to add other veggies, and am searching moroccan recipes to see which ones to add. Also, I used chicken breast chunks instead of thighs. I will make again.

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25 users found this review helpful

Reviewer:

diane o.

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

Reviewed: Jan. 30, 2011

Excellent recipe. I made a few alterations due to items I did not have and it came out great. I used only 4 chicken thighs, and added a 28 ounce can of whole tomatoes (whirled in the blender first). I also used peanuts instead of almonds, which was O.K. I would have preferred the toasted almonds myself!

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15 users found this review helpful

Reviewer:

mommamiaross

Reviewed: Feb. 13, 2011

This is a very good dish. I made it exactly as the recipe spelled out. I would make this again for sure.

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12 users found this review helpful

Reviewer:

Nhtodd

Cooking Level: Beginning

Home Town: Manchester, New Hampshire, USA

Reviewed: Aug. 3, 2011

I was a little apprehensive when I read this recipe but I had some chicken I needed to use so I tried it. I took the advice of one person who said she doubled the spices and this dish turned out to be amazing. By amazing I mean it tasted like a restaurant dish! It was so easy to fix. I did add two other spices from another moroccan stew recipe: 1/4 tsp turmeric & 1 tsp ground dried ginger. Yum! I will definitely be making this again!

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11 users found this review helpful

Reviewer:

BAH2050

Cooking Level: Intermediate

Home Town: Minneola, Kansas, USA

Living In: Kansas City, Missouri, USA

Reviewed: Feb. 3, 2011

My boys (2 & 12) loved this recipe and so did I. I was worried about the tomato soup taking over the flavor, but it didn't. I used the low-sodium soup and left the raisins out (personal preference). I also served it over rice because it wasnt quite soupy enough on its own. Very easy and quick weeknight dinner.

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8 users found this review helpful

Reviewer:

Kristi

Cooking Level: Expert

Home Town: Gillette, Wyoming, USA

Living In: Bozeman, Montana, USA

Reviewed: Mar. 23, 2011

A keeper. Delicious flavor. Tender chicken. I used 2/3 of a can of Progresso Creamy Tomato Basil soup, since I didn't have Campbell's on hand. I served with rice, and then used the leftover sauce with tofu, veggies and rice for lunch the next day.

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7 users found this review helpful

Reviewer:

99burners

Reviewed: Dec. 15, 2011

I made the recipe as is with the following exceptions: omitted chickpeas and used regular raisins instead of golden (didn't have them on hand) and I rinsed out the can with some water. I can see why some reviewers mentioned that the spices can be doubled. But as is, it really is not too bad at all, especially if you are not a spice fan. Next time I make it, I will try to double the spices.

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4 users found this review helpful