Moroccan Chicken Stew

2 tbsp. Olive oil
8 skinless, bone-in chicken thighs
2 medium red onions, sliced
1 large green pepper, cut into 1" pieces
2 gloves of garlic, finely chopped
1 tsp. Ground cinnamon
1 tbsp. Curry powder
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1/3 cup golden raisins
1 can (about 15 oz.) Chickpeas (garbanzo beans), rinsed and drained
1/3 cup slivered almonds, toasted
Separately prepared cuscus


1. Heat oil in 5-qt. Saucepot over medium-high heat. Add chicken and cook until well browned on both sides. Remove from saucepot.
2. 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 for 1 minute. Stir in soup and heat to a boil. Return chicken to saucepot. Reduce heat to low. Cover and cook for 15 minutes.
3. Stir raisins and chickpeas in saucepot. Cook 10 minutes or until chicken is cooked through. Stir in almonds.
Serve over cuscus.


Prep: 10 min. Cook: 40 min. Makes: 4 servings.