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West African-Style Chicken & Fennel Stew

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West African-Style Chicken & Fennel Stew

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total prep 392 calories/serving
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.


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


  • 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.