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Moroccan chicken stew Recipe

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This recipe for Moroccan chicken stew, by , is from Squeaks's cook book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorin Gordon
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
8 skinless bone-in chicken thighs
2 med. red onions (sliced)
1 large. green pepper
2 garlic cloves (finely chopped)
1 tsp cinnamon
1 tbsp curry powder
1 can campbells tomato soup
1/3 cup. golden raisins
1 can chickpeas
1/3 cup. silvered almonds, toasted

Directions:
Directions:
1.) Heat oil over medium heat, add chicken in batches and cook until browned on both sides, remove chicken.
2.) Reduce heat to medium. Add onions, pepper, and garlic. cook for 5 minutes or until crisp. Add cinnamon and curry, cook for one minute. Stir in soup and heat to boil. Return chicken to saucepan, reduce heat to low. cover and cook for 15 minutes.
3.)Stir the raisins and chickpeas in the saucepan, cook for 10 minutes or until chicken is cooked through, stir in almonds.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10min

 

 

 

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