Rating: 4.5 stars 4.5
16 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.

    Advertisement
  • 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.

Recipe Tips:

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

Nutrition Facts

341 calories; protein 22.8g; carbohydrates 25.1g; fat 17.3g; cholesterol 65.7mg; sodium 634.5mg. Full Nutrition
Advertisement