Moroccan Chicken Stew Recipe

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Ingredients:

Serving

1 can (10 3/4 oz.) campbell's condensed tomato soup
1 can (about 15 oz.) chickpeas ( garbanzo beans), rinsed and drained
1 tbsp curry powder
2 clove garlic, finely chopped
1/3 cup golden raisins
1 tsp ground cinnamon
1 large green pepper, cut into 1 pieces
2 medium red oniions, sliced
2 tbsp olive oil
8 skinless, bone-in chicken thighs
1/3 cup slivered almonds, toasted

Directions:

Heat oil in 5-qt. saucepot over medium high heat. Add chicken and cook until well browned on both sides. Remove chicken from saucepot.
Reduce heat to medium. Add onions, pepper and garlic and cook 5 min. or until tender-crisp. Add cinnamon and curry and cook and stir 1 min. Stir in soup and heat to a boil. Return chicken to saucepot. Reduce heat to low. Cover and cook 15 min.
Stir raisins and chickpease in saucepot. Cook 10 min. or until chicken is cooked through. Stir in almonds.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	224.16 Kcal (939 kJ)
Calories from fat	126.7 Kcal
		% Daily Value*
Total Fat	14.08g	22%
Sodium	39.64mg	2%
Potassium	366.83mg	8%
Total Carbs	22.58g	8%
Sugars	11.15g	45%
Dietary Fiber	4.35g	17%
Protein	5.39g	11%
Vitamin C	33.9mg	57%
Iron	1.6mg	9%
Calcium	60.7mg	6%

Amount Per 100 g
Calories	245.05 Kcal (1026 kJ)
Calories from fat	138.51 Kcal
		% Daily Value*
Total Fat	15.39g	22%
Sodium	43.34mg	2%
Potassium	401.02mg	8%
Total Carbs	24.68g	8%
Sugars	12.18g	45%
Dietary Fiber	4.76g	17%
Protein	5.89g	11%
Vitamin C	37.1mg	57%
Iron	1.7mg	9%
Calcium	66.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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