Suqaar Digaag (Somali Chicken Suqaar)
A recipe for Suqaar Digaag (Somali Chicken Suqaar)! Small pieces of chicken are stir-fried with a colorful variety of vegetables and spices.
Servings 4 -6 Servings
Ingredients
- 2 tablespoons (30 milliliters) olive oil
- 1 medium onion peeled and cut into thick slices
- 1 medium potato peeled and cut into bite-sized cubes
- 1 medium carrot peeled and cut into bite-sized pieces
- 1 1/2 pounds (680 grams) boneless, skinless chicken thighs cut into bite-sized pieces
- 1 1/2 teaspoons Xawaash spice mix
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (60 milliliters) water
- 1 bell pepper seeds and core removed, cut into bite-sized pieces or strips
- 1 medium tomato core removed and cut into wedges
- 1/4 cup (6 grams) fresh cilantro finely chopped
For serving:
- Basbaas Cagaar Somali green chili sauce
- Bariis Huruud Somali Turmeric Rice
- Bananas
- Lemon or lime wedges
Instructions
- In a large pan, drizzle the oil over medium heat.
- Add the onion and cook until starting to brown. Toss in the potatoes and carrots. Cook, stirring often, until starting to soften.
- Toss in the chicken and cook, stirring occasionally, until browned on all sides.
- Add the Xawaash, salt, and pepper, tossing to coat thoroughly.
- Pour in the water, cover, and simmer until the potatoes are tender.
- Stir in the bell pepper, tomato, and cilantro. Cook until just tender and chicken is heated through.
- Adjust seasonings to taste, adding a little more salt or Xawaash if needed, and serve immediately.