A Little Something Different Moroccan Chicken Stew

This sunday we didn't have our traditional sunday dinner.............I wanted to try a new recipe called Moroccan Chicken Stew

2 tablespoons olive oil

8 skinless, bone-in chicken thighs (about 2 pounds)

2 medium red onions, sliced (about 2 cups)

1 large green pepper, cut into 1-inch pieces (about 1 1/2 cups)

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 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained

The recipe by Campbell's calls for 1/3 cup slivered almonds, toasted r

• 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.
• Take the cooked chicken and add it to the crockpot.  Add the onions, pepper and garlic, also add the cinnamon and curry let it cook for about 30 mins.  Stir in the soup and the chickpeas let simmer for another 30 mins. 
• Plating tip we learned Sunday while watching Chopped is to make sure you use the correct plate for your dish. I hope that some of you will try this recipe it's very good trust me I was a little scared too .