West African-Style Chicken and Fennel Stew

West African-Style Chicken and Fennel Stew

11 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  Campbell's Kitchen

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (11)

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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 on hand: great Northern beans for chickpeas and dried herbs for fresh. When I mixed the spices I went easy on it for the kids, but ended up adding more later. The spice combination is delicious. I had reservations as I cooked the fennel (like the previous reviewer I preferred mine softer, so I cooked them until almost caramelized-next time I will chop smaller) and wasn't sure what to think of the french onion soup, but it came together beautifully. We served ours over cooked lentils. This is definitely a keeper!



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, it is FULL of flavor.



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

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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West African Vegetable Stew


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Balsamic Chicken with White Beans and Spinach