West African-Style Chicken with Asian Twist

This dish was inspired by Rachel Ray's West African-Style Chicken and  Fennel Stew.  I did not have fennel (in fact I have  never tried it yet) so I thought of using my own veggies that we got from the garden for this dish.  So here it goes, the West African Style Chicken with an Asian twist.  

Ingredients:

• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 6 skinless, boneless chicken thighs (about 1 1/2 pounds), cut in thirds lengthwise
• 2 tablespoons olive oil
• 2 large eggplant, cut  into 1/2-inch slices crosswise
• 1 roma tomotes. sliced
• 2 medium sized okra
• 1/2  medium sized bell peppers, sliced
• 1 pint homemade  tomato soup
• 2 tablespoons lemon juice
• 1 cup green bean seeds
• 1/4 ctsp dried parsley 
• 2 teaspoons grated lemon zest

Direction:

• 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 veggies to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.
• Stir the soup, lemon juice and beans 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.

 I am so happy when I can find a recipe that sounds doable to me, I try it  and then it turns out amazing.  This is one of those   recipes that I have never tried  coking before but  the kids and husband loves it for my first try so I will be including this recipe in our  meal roation.

You may try the original recipe with  fennel or you can try  mine, it's good!