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Moroccan Chicken


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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.

Moroccan Chicken

2 Tbsp. olive oil
8 boneless skinless chicken thighs
1 medium red onion, sliced
1 large green pepper cut into 1" pieces
2 cloves garlic, finely chopped
1 tsp. ground cinnamon
1 Tbsp. curry powder
2 cans condensed tomato soup
1/2 cup golden raisins
1 (15 oz) can chickpeas (garbanzo beans), rinsed and drained
1/3 cup slivered almonds

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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