
Source:
Campbell's Recipes
Tagged With:
6 servings
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West African-Style Chicken & Fennel Stew
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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Serves:
6 servings
Prep Time:
20 minutes
Cook Time:
30 minutes
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1 teaspoon ground cumin
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1/2 teaspoon Paprika
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1/4 teaspoon ground red pepper
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12 skinless, boneless chicken thigh (about 1 1/2 pounds), cut in thirds lengthwise
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2 tablespoons olive oil
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2 large bulbs fennel, cut in half and cut into 1/2-inch slices crosswise
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1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
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2 tablespoons lemon juice
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1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
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1/4 cup chopped fresh parsley or cilantro leaves
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2 teaspoons grated lemon zest
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Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.
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.
Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.
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.
Easy Substitution: You may substitute 6 skinless, boneless chicken breast halves, cut into quarters lengthwise, for the chicken thighs in this recipe.
Notes:
Nutritional Values per Serving using Campbell's French Onion Soup: Calories 392, Total Fat 18g, Saturated Fat 4g, Cholesterol 101mg, Sodium 508mg, Total Carbohydrate 25g, Dietary Fiber 7g, Protein 33g, Vitamin A 11%DV, Vitamin C 13%DV, Calcium 9%DV, Iron 21%DV
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