I'm always looking for something healthy and new to cook when I have people over. I wanted to try something fun and a little exotic Wednesday, so I went for Moroccan Chicken. Can you keep a secret? This is actually a recipe from Campbell's...you know...the soup people! But it's healthy and wonderful so kudos to Campbell's!
The crowd said it was a hit. It could've been the red wine talking, though? Why don't you try the dish and tell me what you think!
We also had roasted vegetable quinoa, whole wheat Naan, and gluten free brownies. And we played the TV version of Scene It! I think I really need an updated game....I'm not too good on my MASH trivia.
|Rainbow of veggies for the chicken|
Moroccan Chicken Stew
2 tablespoons olive oil
1 package bonless, skinless chicken breasts
2 medium red onions, sliced (about 2 cups)
1 large green pepper, cut into 1-inch pieces (about 1 1/2 cups) (I also added some red and yellow pepper)
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 tablespoon curry powder
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/3 cup golden raisins
1/3 cup slivered almonds, toasted
- 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.
- 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.
- Stir the raisins in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.
I hope this dish puts a little rock into your next weeknight dinner! You can also add garbonzo beans for extra fiber.
Love and spice,
Carissa & Kyle