Entree: Somalia – Maraq Digaag (Chicken stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 large onions, finely chopped, about 3 cups (450 g)
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1 tbsp (15 g) minced fresh ginger
- 2 large tomatoes, chopped, about 2 cups (300 g) or 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 2 medium potatoes, peeled and cut into large chunks, about 12 oz (340 g)
- 2 medium carrots, cut into chunks, about 8 oz (225 g)
- 6 cups (1.4 L) chicken stock or water
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (3 g) ground turmeric
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (1 g) ground cinnamon
- 1 small hot chili or 1/2 tsp (1 g) cayenne, optional
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 1/4 cup (15 g) chopped fresh cilantro (coriander) for garnish

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 large onions, finely chopped, about 3 cups (450 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) minced fresh ginger
- 2 large tomatoes, chopped, about 2 cups (300 g) or 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 2 medium potatoes, peeled and cut into large chunks, about 12 oz (340 g)
- 2 medium carrots, cut into chunks, about 8 oz (225 g)
- 6 cups (1.4 L) chicken stock or water
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (3 g) ground turmeric
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (1 g) ground cinnamon
- 1 small hot chili or 1/2 tsp (1 g) cayenne, optional
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 1/4 cup (15 g) chopped fresh cilantro (coriander) for garnish

Instructions

1. Heat the oil or ghee in a large heavy pot over medium heat. Add the chopped onions and cook, stirring, until deep golden and soft, about 10–12 minutes. Add the garlic and ginger and cook 1–2 minutes more until aromatic.
2. Stir in the ground coriander, cumin, turmeric, cardamom, cinnamon, and chili (if using). Toast the spices 30–60 seconds, then add the tomato paste and chopped tomatoes and cook 3–4 minutes to blend flavors.
3. Add the chicken pieces to the pot and stir to coat in the spiced tomato mixture. Pour in the chicken stock or water to cover the chicken, bring to a simmer, then reduce heat to maintain a gentle simmer.
4. Skim any foam from the surface, cover partially, and simmer for 30 minutes. Add the potato and carrot chunks, continue to simmer uncovered for another 20–25 minutes, or until the chicken and vegetables are tender and the broth is flavorful.
5. Stir in the lemon juice and taste; adjust seasoning with salt and pepper as needed. Garnish with chopped cilantro and serve hot.