Suqaar Digaag

Zutaten

• 2 tablespoons oil
• 1 kg chicken thighs, cut small
• 2 onions, cut
• 6–8 cloves garlic, cut small
• 3–4 carrots, peeled and cut
• 3–4 potatoes, peeled and cut
• 6 tomatoes, cut
• 3 capsicums (red, green, yellow), cut
• 1 tablespoon tomato paste
• 3 teaspoons xawaash spice mix (see page 187)
• 2 teaspoons stock powder
• 1 /2 bunch coriander, cut
• Somali date tamarind sauce, flatbread or rice

Zubereitung

1. Heat 1 tablespoon oil in a big pan. Cook chicken in batches until brown. Remove from pan.
2. Heat remaining 1 tablespoon oil in the pan. Add onion. Cook over medium heat for 5–6 minutes, until golden.
3. Add garlic, carrots, potato, tomato and capsicum. Cook for 3–4 minutes.
4. Add tomato paste, Somali chilli chutney, Somali spice mix, chicken stock and 1 cup water.
5. Put chicken back in the pot. Bring to the boil. Simmer for 15 minutes, until potato is tender.
6. Add cut coriander.
7. Serve with date tamarind sauce, muufo (Somali flatbread), chapati or rice. • Xawaash is a Somali spice mix of ground coriander, cumin, turmeric, chilli powder and salt. You can use any spices or curry powder at Step 4. • Add a squeeze of lemon juice and cut green chilli, to your taste preference. • “Suqaar” means stew, and “digaag” means chicken in Somali.