Categories: Main CoursesStew

Chicken Stew with Lentils

This delicious Chicken Stew with Lentils makes an excellent dinner or lunch, when paired with bread, sabaayad or even rice.

Ingredients:

  • 1 cup lentil
  • 1 lb chicken breast, cubed
  • 3 potatoes, chopped
  • 1 Maggi cube
  • 2 carrots, chopped
  • 1 onion, diced
  • 1 tablespoon tomato paste
  • 2 tablespoon oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1 (8 ounce) can tomato

Directions:

  • Wash the lentils in cold water and drain.
  • Put the lentil in a sauce pan, cover with water and cook until lentils are tender.
  • In a saucepan on a medium heat, sauté the onions, with the oil until soft and brown.
  • Add the chicken and cook until brown.
  • Add the potatoes and the carrots and cook for few minutes.
  • Stir in the tomato, tomato paste, garlic, cumin, and the chili.
  • Season with salt and pepper.
  • Cover with water and add the Maggi, bring it to a boil, then simmer on a low heat add more water if needed.
  • cook until the lentil and the vegetables are tender.
  • Serve with sabaayad, rice.
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  • This was so good....and my somalian co workers loved it and wanted to know who taught me how to cook their food....awesome.

    • Red lentil works well with this recipe, alternatively you can use the yellow lentil.

  • I tried this today and it is absolutely delicious. I made with fresh tomatoes though because I rarely have canned tomatoes in the house, though I will try with a can when I make this in the future. Thanks for sharing such a great recipe.

  • I am basing a food column off this recipe. I'm writing about cuisine from the seven nations the so-called president is trying to ban travel to and from.
    I will be sure to give you credit.

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