Entree: Ethiopia – Somali Ethiopian – Maraq Digaag (Somali-style spiced chicken stew in aromatic broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 3 lb (1.4 kg) whole chicken, cut into pieces
- 3 tbsp (45 ml) vegetable oil
- 1 large onion (about 225 g), thinly sliced
- 4 cloves garlic, minced
- 1.5 tbsp (22 ml) grated fresh ginger
- 2 tsp (10 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (0.5 g) ground cloves
- 1 tsp (5 g) turmeric
- 1/2 - 1 tsp (2.5 - 5 g) cayenne pepper or to taste
- 2 tsp (10 ml) tomato paste
- 4 cups (950 ml) chicken stock or water
- 2 medium tomatoes (about 10 oz / 280 g), chopped
- 2 medium potatoes (about 12 oz / 340 g), peeled and cut into 1-inch (2.5 cm) cubes
- 1 bay leaf
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Pat chicken pieces dry and season lightly with salt and pepper.
2. Heat the vegetable oil in a large heavy pot over medium-high heat. Brown chicken pieces in batches until golden on all sides, 6–8 minutes per batch; remove and set aside.
3. Reduce heat to medium. Add sliced onion and sauté until soft and beginning to brown, 6–8 minutes. Add minced garlic and grated ginger and cook 1 minute until fragrant.
4. Stir in ground coriander, cumin, cardamom, cloves, turmeric, and cayenne; cook 30–45 seconds to bloom the spices. Add tomato paste and chopped tomatoes; cook 2–3 minutes to combine.
5. Return browned chicken to the pot. Pour in chicken stock (or water) to just cover the chicken. Add bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer 20 minutes.
6. Add potato cubes, cover, and simmer until potatoes are tender and chicken is cooked through, about 15–20 more minutes.
7. Stir in chopped cilantro and lemon juice. Adjust salt and pepper to taste. Remove bay leaf before serving.
8. Serve hot with steamed rice, laxoox/flatbread, or injera as preferred.