- 2 tablespoons olive oil
- 8 (4 ounce) skinless, bone-in chicken thighs
- 2 medium red onions, sliced
- 1 large green pepper, cut into 1-inch pieces
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cinnamon
- 1 tablespoon curry powder
- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
- 1/3 cup golden raisins
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
- 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 and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.