Campbell's Moroccan Spiced Stew

     When I saw the Campbell's Slow Cooker Sauces at the grocery store this morning, I thought, bingo, these would be great for camping and outdoor cooking.  They come in various flavors for pork, beef and chicken, from Korean Beef to Apple Bourbon BBQ.  I cannot vouch for the other sauces but except for this being a bit on the salty side, when served on a fluffy bed of couscous, the Moroccan Spiced Stew was pretty terrific.  Definitely spicy, if you're a curry lover you'll go for the heat.  All you have to do is light the coals, pour the sauce over your chicken and in one hour you've got a delicious dinner.  In my 10 inch dutch oven, they baked with 10 coals in a ring around the bottom and 20 on the lid, I didn't even raise the lid and in sixty minutes they were done.  I'm going back tomorrow to stock up on a few more packs, I hope you can find these in your neck of the woods, for convenience they just can't be beat.
    
Campbell's Moroccan Spiced Stew
6-8 boneless, skinless chicken thighs
1 13 oz package Campbell's Slow Cooker Sauces Moroccan Spiced Stew

     Lightly oil or spray dutch oven.
     Placed chicken thighs in prepared oven.
     Cover with Moroccan Spiced Stew sauce.
     Bake at 350 degrees for one hour or until chicken is done.
     Serve over rice or couscous.
     Makes 4 servings.

Conveniently packaged for camping

Pour sauce over chicken thighs

Bake at 350 degrees for an hour

Flavored with green olives, lemon and curry