“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.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.
- 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.
- Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 341 cal
- 17%
- Fat
- 17.3 g
- 27%
- Carbs
- 25.1 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (10)
Rate This Recipe
"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 ha..." See morend: 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!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
