- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 tablespoon ground red pepper
- 12 (2 ounce) skinless, boneless chicken thighs, cut in thirds lengthwise
- 2 tablespoons olive oil
- 2 large bulbs fennel, cut in half and cut into 1/2-inch slices crosswise
- 1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
- 2 tablespoons lemon juice
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1/4 cup chopped fresh parsley or cilantro leaves
- 2 teaspoons grated lemon zest
- Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.
- 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.