Suqaar Digaag (Somali Chicken Suqaar)

Suqaar Digaag is a Somali dish of cubed chicken tossed with assorted vegetables. It is similar to a stir-fry and seasoned with a Xawaash spice mix, turmeric, and paprika. Specific spices vary based on the family and region. Some only add salt. I used yellow/red bell peppers, onions, potatoes, and carrots for the vegetables. I have also seen recipes that include zucchini, other squash, garlic, lemon, or cilantro. You can make some Basbaas cagaar (Somali hot sauce) to serve on the side for a little extra heat, if desired. I paired the chicken with basmati rice, but you can also use flat bread (for authenticity- canjeero, sabaayad, muufo).

Xawaash is a Somali spice mix made from toasted and ground cumin, coriander, pepper, cinnamon, cardamom, cloves, and turmeric. Some spices and amounts may differ based on the region. You can find the mix in specialty African/Middle Eastern markets, but it is easy to make your own. I used this recipe from Xawaash. It is also available on Amazon, but for a premium price: USimplySeason Xawaash Spice Blend.

The Xawaash food blog also has a recipe for the Basbaas cagaar (Green Chilli Sauce).

I used Yukon Gold for the potato, because I like the particular texture with this dish.

I used chicken thighs, but skinless, boneless chicken breasts will also work. The cooking time would need to be adjusted to keep the chicken from becoming tough.

Suqaar Digaag (Somali Chicken Suqaar)
Adapted from Xawaash
Serves 4-6

 

1/4 cup canola oil
1 medium onion, thinly sliced
1 potato, peeled and cut into matchsticks
1 carrot, peeled and cut into matchsticks
1 teaspoon Xawaash spice mix
1/4 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon salt
1 1/2 pounds skinless, boneless chicken thighs, cut into bite size pieces (1/2 inch cubes)
1/4 cup water
1 cup sliced bell peppers
1/4 teaspoon freshly ground black pepper
Basbaas cagaar (Green chilli sauce) to taste

 

In a large pan, drizzle oil over medium heat. Toss in the onion, potato, and carrot. Cover and cook until softened, 8-10 minutes.

Mix in the xawaash, turmeric, paprika, and salt. Toss in the chicken and stir, browning on all sides, about 3 minutes. Pour in the water, cover, and cook for 5 minutes. Stir in the bell pepper slices and cook until softened and chicken is heated through, about 3 minutes, stirring often. Season with pepper and chilli sauce.

Serve immediately with rice or flat bread.