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Description
A popular part of Somali cuisine, suqaar is a meat-and-vegetable dish that comes together quickly as a weeknight meal. Among different variations, the most common are hilib (camel or beef) and digaag (chicken). Seasoned with Somalia’s famous xawaash spice blend of warm cumin, coriander and other aromatic spices, this dish weaves layers of flavor into each tender bite of chicken. If you want a bit of heat, be sure to add the optional jalapeño. Chicken suqaar tastes as good with flatbreads like anjero as it does spooned over rice with a side of salad. If you want to enjoy this another way, serve it with Somali-style rice and bananas.
Ingredients
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2tablespoons olive oil, plus more as needed 1medium red onion, halved and sliced 1pound boneless, skinless chicken thighs, diced into bite-size pieces 1/2lemon, juiced ½teaspoon hot, sweet or smoked paprika ⅛teaspoon ground black pepper 2teaspoons store-bought or homemade xawaash blend (see Tip) Fine sea salt 4 to 5garlic cloves, minced 1small jalapeño (optional), stemmed and halved 1medium red bell pepper, sliced 1medium yellow bell pepper, sliced 1handful of cilantro leaves, roughly chopped Flatbread (such as anjero or sabaayad) or rice and salad, for serving (optional)
Directions
In a large nonstick skillet over medium heat, warm up 2 tablespoons oil. Stir in the onion and cook, stirring occasionally, until soft, 6 to 7 minutes. Meanwhile, in a medium bowl, combine the chicken, lemon juice, paprika, black pepper, 1 teaspoon xawaash blend and 1 teaspoon salt; mix until evenly coated. Once the onion finishes cooking, add the garlic and jalapeño (if using) and cook, stirring occasionally, until the garlic softens, 2 to 3 minutes. Add the chicken and turn up the heat to medium-high. Let the chicken cook, undisturbed, until it is cooked almost all the way through, 4 to 5 minutes, then stir the chicken and cook for 2 to 3 minutes longer until it is cooked through and browned. Add the bell peppers, cilantro and remaining 1 teaspoon xawaash blend and mix together. If you need a little more oil, add a drizzle. Turn down the heat to medium-low, cover the skillet with a lid and let the suqaar cook, stirring occasionally, until the bell peppers become tender, 10 to 15 minutes. Taste and add more salt if you’d like. Serve the chicken suqaar with a flatbread of your choice, or over rice and with a salad. Chicken suqaar can last 3 to 4 days in the refrigerator.
Notes
To prepare your own xawaash blend, add 4 teaspoons ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground black pepper, ⅛ teaspoon ground cloves, ⅛ teaspoon ground cinnamon and ⅛ teaspoon ground cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant, then stir in ½ teaspoon ground turmeric. Makes 6 teaspoons.
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