Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.

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  • 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.

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