West African-Style Chicken and Fennel Stew

West African-Style Chicken and Fennel Stew

11

"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."

Ingredients

50 m servings 341 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.
  2. 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.
  3. Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.
  4. 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.

Footnotes

  • Recipe Tips:
  • Easy Substitution: You may substitute 6 skinless, boneless chicken breast halves, cut into quarters lengthwise, for the chicken thighs in this recipe.
  • profile image

Your rating

Cancel
Submit

Reviews

11
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I stumbled upon this when searching for a recipe to use the fennel I got from my produce co-op. It was delicious! I had to make a few substitutions because I didn't have all of the ingredients...

I was giving this three stars when I first tasted it, but by the end of my bowl, I was in love! I made it exactly as written. The flavors grow in your mouth, although I would not call it spicy...

The fennel gave this a really unique taste, though I let them cook a little bit longer than specified because I prefer them softer.