>It’s really Moroccan Chicken Stew from Campbell’s Kitchen. I saw this in a magazine, said to myself, “Well, we have all the ingredients we need in our pantry, why not?” Of course I made a few modifications, the main one being cutting the recipe down significantly. We were feeding three adults (Amigo was away at school), so I changed the 8 chicken thighs to 3 chicken breasts. The 2 red onions became 1 yellow onion rather than make another trip to the store. I imagine when summer comes the green pepper will be interchangeable with whatever peppers are ripe in the garden or at the Farmers’ Market. The Tablespoon of curry powder became a generous teaspoon instead. I made it in my cast iron Dutch oven (a birthday present). We served the spicy chicken stew over brown rice and pronounced it good.
>More Rockin’ Chicken
Daisy’s version of Campbell’s Moroccan Chicken Stew
2 Tablespoons olive oil
3 chicken breasts
1 medium yellow onion, sliced
1 medium green pepper, cut into 1 inch pieces
1 clove garlic, finely chopped
1 teaspoon ground cinnamon
1 teaspoon curry powder
1 can condensed Tomato Soup
1/3 cup raisins
1 can (about 15 oz.) chickpeas (garbanzo beans) rinsed and drained
1/3 cup slivered almonds
1. Heat oil in 5 qt. saucepot (or Dutch oven) over medium heat. Add chicken and cook until well browned on both sides. Remove chicken from pot.
2. Reduce heat to medium. Add onions, pepper, and garlic and cook 5 minutes or until tender-crisp. Add cinnamon and curry; cook and stir 1 minute. Stir in soup and heat to a boil. Return chicken to pot. Reduce heat to low and cook for 15-20 minutes.
3. While chicken is cooking, stir raisins and chickpeas into pot. Cook until chicken is cooked through. Stir in almonds.