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


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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