- 1 tsp anchovy paste - 1 can tomatoes, whole or diced - 1 can coconut milk - 1 cup chicken stock - 1 cup black lentils, rinsed and strained - 1 cup chickpeas
Sprinkle salt and pepper evenly over both sides of your chicken thighs. Heat a tall sided frying pan or large dutch oven on medium high heat and add a generous splash of olive oil. When the oil starts to shimmer, add your chicken skin side down, only a few pieces at a time as not to crowd the pan. Brown them well, a few minutes on each side. Transfer to a plate and repeat with remaining chicken.
Lower heat to medium and add your onions, saute until softened, 4-5 minutes. Add your garlic and saute for another 30 seconds. Now add your tomato paste, anchovy paste and Egyptian Summer spice blend and stir together to make a paste and cook for another minute, stirring occasionally.
Add the tomatoes, coconut milk, chicken stock, lentils, chickpeas and a pinch of salt. Nestle in your chicken thighs and bring your contents to a boil. Reduce heat to a simmer and cook, uncovered, for about 25-30 minutes. Stirring a few times in between. There should be a lot of liquid in there so the goal is to reduce that liquid a little bit while cooking your lentils fully. It should have a chili consistency, not soupy.
Once thickened to your liking, remove from heat, and salt to taste. Enjoy!