"What makes this mouthwatering stew Moroccan? It's the perfect blend of sweet and savory spices, mixed with raisins, chickpeas and almonds. It's so different and so delicious!" — Campbell's Kitchen
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8 (4 ounce)
skinless, bone-in chicken thighs
red onions, sliced
green pepper, cut into 1-inch pieces
garlic, finely chopped
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup
1 (15 ounce) can
chickpeas (garbanzo beans), rinsed and drained
slivered almonds, toasted
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!
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.
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.
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.
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!
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!
This is a very good dish. I made it exactly as the recipe spelled out. I would make this again for sure.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Chicken Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 248
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