West African-Style Chicken and Fennel Stew

Ingredients

• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 tablespoon ground red pepper
• 12 (2 ounce) skinless, boneless chicken thighs, cut in thirds lengthwise
• 2 tablespoons olive oil
• 2 large bulbs fennel, cut in half and cut into 1/2-inch slices crosswise
• 1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
• 2 tablespoons lemon juice
• 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1/4 cup chopped fresh parsley or cilantro leaves
• 2 teaspoons grated lemon zest

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the chicken thighs into pieces if needed, then toss them in a bowl with the ground cumin, paprika and ground red pepper until evenly coated.

2. Heat the olive oil in a large heavy pot over medium-high heat. Add the chicken in batches and brown for about 3 minutes per side, then transfer to a plate.

3. Add the fennel slices to the same pot and cook over medium heat for about 5 minutes, stirring, until softened and lightly browned at the edges.

4. Return the chicken to the pot. Pour in the French onion soup, add the rinsed and drained chickpeas, and stir to combine.

5. Bring to a gentle simmer, cover, and cook over low heat for about 15 minutes, until the chicken reaches 165°F (74°C) in the thickest part and the fennel is tender.

6. Stir in the lemon juice and grated lemon zest. Taste and adjust the seasoning.

7. Sprinkle with the chopped parsley or cilantro just before serving.