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Recipes from the Man-O-Manischewitz Cookoff

Ethiopian Chicken Stew

Home » Recipe Swap » Ethiopian Chicken Stew

from Harold Cohen - Hollywood, FL


  • 1 pound boneless, skinless chicken thighs, roughly chopped
  • 8 cloves garlic, chopped
  • 1 tablespoon finely grated fresh ginger
  • 1 can Manischewitz® Tomato & Mushroom Sauce
  • 3 tablespoon creamy peanut butter
  • 3/4 teaspoon fresh thyme leaves
  • 1 (15-oz) can lentils, drained
  • 2 (14-oz) cans of All Natural Manischewitz® Reduced Sodium Chicken Broth
  • 2 1/2 cups water
  • Salt
  • Pepper
  • Water


Preheat large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and brown the chicken pieces for about 5 minutes, stirring occasionally. Add the garlic and ginger and cook for another minute. Add the Manischewitz® Tomato & Mushroom Sauce. Mix well and cook for about 2 minutes more. Add the All Natural Manischewitz® Reduced Sodium Chicken Broth, peanut butter, thyme leaves. Mix well and bring to a boil. When pot is boiling, add the lentils and mix again. Cover tightly and simmer over low heat for 30-40 minutes.

Season, to taste, with salt and pepper.

Serve in large bowls. Sprinkle with remaining thyme leaves.


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