I was a little skeptical about this recipe but always willing to try new things. The flavors complimented each other nicely and it was great paired with some couscous and a side of veggies.
Heat oil in 5-quart saucepot or dutch oven over medium high heat. Add chicken and cook until well browned on both sides. Remove and set aside. Reduce heat to medium. Add onions, pepper and garlic. Cook 5 minutes or until tender-crisp. Add cinnamon and curry and cook and stir 1 minute. Stir in soup and heat to a boil. Return chicken to pan. Reduce heat to low, cover and cook 15 minutes. Stir in raisins and chickpeas. Cook 10 more minutes. Stir in almonds. Serve over couscous.
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