CHICKEN TAGINE MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP
Nutrition Facts
Serving Size
(SERVING: 1-1/2 CUPS))
Amount Per Serving
Calories 494
% Daily Value
Total Fat 13.1g
20%
Saturated Fat 3.3g
17%
Cholesterol 168mg
56%
Sodium 555mg
23%
Total Carbohydrate 52.6g
18%
Dietary Fiber 5.5g
22%
Protein 39.4g
79%
Vitamin A 12%
Vitamin C 7%
Calcium 6%
Iron 22%

chicken tagine made with campbell’s® condensed tomato soup

Seared chicken in a sauce of garlic, olives, lemon juice, Roma tomatoes, chicken broth, tomato soup infused with fragrant blend of herbs and spices served with couscous. 

  • Total time: 40 minutes
  • Servings: 24
Ingredient Weight Measure
TAGINE SPICE BLEND 2.000 oz. 0.5 cup
boneless, skinless chicken thigh , yield from 1 ounce raw 160
olive oil 2 tbsp.
onion , sliced thin 9.000 oz. 2 cup
garlic , peeled, chopped fine 1.000 oz. 2 tbsp.
roma tomatoes , diced 11.000 oz. 2 cup
black olives , pitted, cut in half 9.000 oz. 1.5 cup
olive brine 2 fl oz.
Swanson® Natural Goodness® Chicken Broth 2 cup
Campbell's® Condensed Tomato Soup , 50 oz ea 1 can
fresh Italian parsley , finely chopped 1 tbsp.
lemon juice 2 tbsp.
cooked couscous 125.000 oz. 24 cup
cilantro , finely chopped 1 tbsp.
1.  Season chicken with half the spice blend.  Reserve.
2.  Heat large pot over high heat, add olive oil.  
 
3.  Sear chicken on both sides until golden brown about 5 minutes.  Reserve.
 
4.  In the same pot, lower heat to medium.  Add onions, garlic and remaining spice mix.  Cook for 3 minutes.
 
5.  Add tomatoes, olives and brine. Let simmer for 5 minutes.
 
6.  Add Swanson® Natural Goodness® Chicken Broth , chicken thighs and Campbell’s® Condensed Tomato Soup.  Let simmer for 20 minutes on low heat.
7.  Add lemon juice and parsley.  Simmer for additional 2 minutes.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
8.  Assemble each bowl in the following order:
 
• 1 cup (#4 scoop) cooked cous cous
• 2 pieces (about 6 oz of chicken thighs) 
• 3 oz ladle of sauce 
 
9.  Garnish with chopped cilantro.  Serve immediately.

Seared chicken in a sauce of garlic, olives, lemon juice, Roma tomatoes, chicken broth, tomato soup infused with fragrant blend of herbs and spices served with couscous. 

  • Total time: 40 minutes
  • Servings: 24
Ingredient Weight Measure
TAGINE SPICE BLEND 2.000 oz. 0.5 cup
boneless, skinless chicken thigh , yield from 1 ounce raw 160
olive oil 2 tbsp.
onion , sliced thin 9.000 oz. 2 cup
garlic , peeled, chopped fine 1.000 oz. 2 tbsp.
roma tomatoes , diced 11.000 oz. 2 cup
black olives , pitted, cut in half 9.000 oz. 1.5 cup
olive brine 2 fl oz.
Swanson® Natural Goodness® Chicken Broth 2 cup
Campbell's® Condensed Tomato Soup , 50 oz ea 1 can
fresh Italian parsley , finely chopped 1 tbsp.
lemon juice 2 tbsp.
cooked couscous 125.000 oz. 24 cup
cilantro , finely chopped 1 tbsp.
1.  Season chicken with half the spice blend.  Reserve.
2.  Heat large pot over high heat, add olive oil.  
 
3.  Sear chicken on both sides until golden brown about 5 minutes.  Reserve.
 
4.  In the same pot, lower heat to medium.  Add onions, garlic and remaining spice mix.  Cook for 3 minutes.
 
5.  Add tomatoes, olives and brine. Let simmer for 5 minutes.
 
6.  Add Swanson® Natural Goodness® Chicken Broth , chicken thighs and Campbell’s® Condensed Tomato Soup.  Let simmer for 20 minutes on low heat.
7.  Add lemon juice and parsley.  Simmer for additional 2 minutes.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
8.  Assemble each bowl in the following order:
 
• 1 cup (#4 scoop) cooked cous cous
• 2 pieces (about 6 oz of chicken thighs) 
• 3 oz ladle of sauce 
 
9.  Garnish with chopped cilantro.  Serve immediately.

Made with:

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