Digaag Qumbe
Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe a rich aromatic experience.
Ingredients
2 lb. skinless, boneless chicken thighs, cut into 1” pieces
3 med tomatoes, coarsely chopped (~6 cups)
1 red bell pepper, coarsely chopped
2 jalapeños, coarsely chopped
1 Yukon Gold potato, peeled, cut into ¾” cubes
1 carrot, peeled, cut into ¼”-thick coins
2 onions, chopped
2 large garlic cloves, finely chopped
1 cup cilantro, coarsely chopped
1" piece of ginger, finely chopped (~1 Tbsp.)
1 Tbsp. curry powder
1 Tbsp. ground cumin
1 tsp. ground turmeric
¼ tsp. ground cardamom
1 Tbsp. tomato paste
½ cup extra-virgin olive oil
1 cup plain yogurt
1 14-oz. can coconut milk
Steamed rice and/or spinach (for serving)
Directions
- Blend tomatoes, bell pepper, and jalapeños until almost smooth; set aside.
- Heat oil in a large pot over medium. Add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add ginger, cumin, curry powder, turmeric, and cardamom; season generously with salt. Cook, stirring, until very fragrant, about 1 minute.
- Add tomato paste and stir . Then add the reserved tomato mixture and yogurt to pot and stir well to combine. Cover pot and simmer 10 minutes.
- Add potato and carrot and continue to cook, stirring occasionally, until vegetables are nearly tender, 15–18 minutes.
- Add chicken, coconut milk, and 1 cup cilantro. Stir to combine, then simmer until chicken is tender and sauce thickens, about 20 minutes. Season with salt.
- Serve rice into bowls. Spoon chicken, vegetables, and sauce over. Top with cilantro leaves.