Moroccan Chicken Stew

Moroccan Chicken Stew

Campbell's Kitchen 0

"What makes this mouthwatering stew Moroccan? It's the perfect blend of sweet and savory spices, mixed with raisins, chickpeas and almonds. It's so different and so delicious!"

Ingredients 50 m {{adjustedServings}} servings 631 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 46.5 g
  • 93%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 768 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a 5-quart saucepot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot.
  2. Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 15 minutes.
  3. Stir the raisins and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.
Tips & Tricks
How to Fix Burnt Sweet Potato Casserole

Topping burn on your sweet potato casserole? We’ve got just the fix.

Prosciutto Asparagus

This holiday appetizer couldn't be easier--or tastier!

Rate recipe

Your rating


Reviews 72

  1. 89 Ratings

R. Diesing

Really yummy and flavorful! I sauteed the chicken in coconut oil instead of olive oil. I also used diced, dried apricots instead of the golden raisins which had a nice sweetness to balance the spicy. I am gluten free, so I didn't use Campbells soup (contains gluten), but used V8 Tomato or Amy's tomato soup works well too (also has more flavor than campbells). I'd put a little salt and pepper on the thighs before sauteeing. Also, serve with brown rice instead of white!


I hate chickpeas, Green peppers make me burp, and red,(Bermuda onions) belong on salads-NEVER cooked, and Campells tomato soup is meant to ONLY be enjoyed with a grilled cheese sandwich. ... . But this dish-- when put together defies all my rules! it was absolutely delicious and I will make it again. YUM.


This was surprisingly tasty! The mix of cinnamon, almonds and curry is wonderfully fragrant, and overall, this was an easy, unique dish. I changed the recipe in the following ways: * Used about 6 boneless chicken thighs and two breasts, each cut in about 3-4 inch pieces * Used two peppers * Added a bit more of each spice * Omitted the raisins * Put in one whole onion (one of my guests did not like onions) * Put in cauliflower at the same time as the chickpeas. Other veggies would probably taste good here too. I agree with the other reviews that the stew was a bit thick, so I added another can of water as well. I will also add that this recipe doesn't necessarily look appetizing at first, but after letting it simmer, the chicken just melts into the sauce and it turns to be a nice stew. I will definitely make this again.