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West African-Style Chicken and Fennel Stew

"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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50 m servings 341 cals
Original recipe yields 6 servings

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  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.


  • 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

Per Serving: 341 calories; 17.3 g fat; 25.1 g carbohydrates; 22.8 g protein; 66 mg cholesterol; 634 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 11
  1. 15 Ratings

Most helpful positive review

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...

Most helpful critical review

I had never had Campbell's French onion soup before, so I didn't know what to put it lightly, it is far from delicious. If I would have just sautéed some onions and added beef stock...

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Least positive

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...

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...

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

I belong to a farm co-op and never really knew what to do with the fennel we get each spring. Thank you All Recipes for introducing me to this recipe!! I've made this stew three times now and ...

Stumbled across this while I was looking for some way to use my fennel and chicken. What a treat! I didn't have all the ingredients on hand (no french onion soup or chickpeas) so after I saute...

I love this dish. I have made it a few times, always with chicken breast (bite size) instead of thighs and with less fennel (1 bulb) and with chicken stock instead of soup. I serve with cousco...

I was surprised how good this recipe was because I am not a huge fan of fennel. I used 6 drumsticks instead of boneless thighs and that was fine. I baked the drumsticks in the oven first for ...

I didn't have cumin, so I added cinnamon for warmth, I didn't have onion soup so I added 2beef bouillon cubes a little molasses and green onion, and I didn't have lemon so I used a little extra ...

This recipe is WONDERFUL! Huge hit in our house. We will be making this one again and again! I used smoked paprika instead of plain paprika and doubled the recipe. Thank you to our food co-op ...