West African-Style Chicken & Fennel Stew

Campbell's West African-Style Chicken & Fennel Stew Recipe

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.

At a glance

Prep

20 min.

Total

50 min.

Serves

6

Cook: 30 min.

Made With

  • Campbell’s® Condensed French Onion Soup

    Campbell’s® Condensed French Onion Soup

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What You'll Need

1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 1/2 pounds boneless, skinless chicken thighs (12 thighs), cut in thirds lengthwise
2 tablespoons olive oil
2 large fennel bulbs, cut in half and cut into 1/2-inch slices crosswise
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
2 tablespoons lemon juice
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
1/4 cup chopped fresh parsley or cilantro leaves
2 teaspoons grated lemon zest

How to Make It

  • 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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  • 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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