Recipe by Campbell's Kitchen
"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!"
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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.
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.
* 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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