West African-Style Chicken and Fennel Stew Recipe - Allrecipes.com
West African-Style Chicken and Fennel Stew Recipe
  • READY IN 50 mins

West African-Style Chicken and Fennel Stew

Recipe by  

"All the great flavors of a long-cooking stew come together in less than an hour in this skillet stew featuring deliciously different ingredients like chickpeas, fennel, lemon and some kicked up spices."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.
  2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Remove the chicken from the skillet.
  3. Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.
  4. Stir the soup, lemon juice and chickpeas in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the parsley and lemon zest just before serving.
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Footnotes

  • Recipe Tips:
  • Easy Substitution: You may substitute 6 skinless, boneless chicken breast halves, cut into quarters lengthwise, for the chicken thighs in this recipe.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2011

I stumbled upon this when searching for a recipe to use the fennel I got from my produce co-op. It was delicious! I had to make a few substitutions because I didn't have all of the ingredients on hand: great Northern beans for chickpeas and dried herbs for fresh. When I mixed the spices I went easy on it for the kids, but ended up adding more later. The spice combination is delicious. I had reservations as I cooked the fennel (like the previous reviewer I preferred mine softer, so I cooked them until almost caramelized-next time I will chop smaller) and wasn't sure what to think of the french onion soup, but it came together beautifully. We served ours over cooked lentils. This is definitely a keeper!

 
Most Helpful Critical Review
Apr 25, 2013

I had never had Campbell's French onion soup before, so I didn't know what to expect...to put it lightly, it is far from delicious. If I would have just sautéed some onions and added beef stock the dish probably would be 3 stars without changing anything else.

 

15 Ratings

Jun 08, 2012

I was giving this three stars when I first tasted it, but by the end of my bowl, I was in love! I made it exactly as written. The flavors grow in your mouth, although I would not call it spicy, it is FULL of flavor.

 
May 03, 2011

The fennel gave this a really unique taste, though I let them cook a little bit longer than specified because I prefer them softer.

 
Apr 05, 2012

I belong to a farm co-op and never really knew what to do with the fennel we get each spring. Thank you All Recipes for introducing me to this recipe!! I've made this stew three times now and we love it! I've used thighs and breasts at different times but prefer the breasts. It's simmering on my stove right now, my house smells lovely and licorice-y!

 
Jan 30, 2013

Stumbled across this while I was looking for some way to use my fennel and chicken. What a treat! I didn't have all the ingredients on hand (no french onion soup or chickpeas) so after I sauteed and removed the chicken from the pan, I also sauteed onions with the fennel. Then I deglazed the pan with red wine, added powdered onion soup mix, water and returned to boil then threw in some no yolk noodles and simmered the whole thing (covered) until the noodles were done. what a lot of flavor! very yummy. I'll do this again!

 
Oct 01, 2012

I love this dish. I have made it a few times, always with chicken breast (bite size) instead of thighs and with less fennel (1 bulb) and with chicken stock instead of soup. I serve with couscous and its really delicious, even the next day. Was definitely not a fennel fan, until this. Thanks for sharing.

 
Jul 19, 2012

I was surprised how good this recipe was because I am not a huge fan of fennel. I used 6 drumsticks instead of boneless thighs and that was fine. I baked the drumsticks in the oven first for 30 min on each side with oil, salt and pepper. I think the recipe will be pretty good with chicken breast too.

 

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Nutrition

  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 634 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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