Maraq Digaag

Name: Maraq Digaag
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Djiboutian
Ingredients: 1 whole chicken, cut into pieces; 2 large onions, diced; 4 cloves garlic, minced; 2 tomatoes, chopped; 3 potatoes, peeled and quartered; 2 carrots, sliced; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp black pepper; 1 green chili, slit; 3 tbsp vegetable oil; 1 litre water; Salt to taste; Fresh cilantro for garnish

Maraq Digaag (ma-RAK dee-GAAG)

Djiboutian Chicken Stew

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 420 kcal

A richly spiced chicken stew simmered with tomatoes, potatoes, and aromatics including cumin and turmeric. This comforting one-pot dish is a weeknight staple across Djiboutian households.

Nutrition & Info

Protein 32.0g

Carbs 28.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free nut-free gluten-free

Equipment Needed

large pot sharp knife wooden spoon cutting board

Presentation Guide

Vessel: deep bowl

Garnishes: fresh cilantro, lime wedge

Accompaniments: laxoox, steamed rice

Ingredients

1 whole chicken, cut into pieces
2 large onions, diced
4 cloves garlic, minced
2 tomatoes, chopped
3 potatoes, peeled and quartered
2 carrots, sliced
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp black pepper
1 green chili, slit
3 tbsp vegetable oil
1 litre water
Salt to taste
Fresh cilantro for garnish

Instructions

1
Heat oil in a large pot over medium-high heat. Season chicken pieces with salt, cumin, and turmeric, then sear for five minutes per side until golden brown. Remove and set aside.
2
In the same pot, saute diced onions for six minutes until softened and translucent. Add garlic, coriander, and black pepper, stirring for one minute until fragrant.
3
Add chopped tomatoes and cook for four minutes until they break down into a thick sauce. Return the chicken to the pot and add the slit green chili.
4
Pour in the water and bring to a boil. Reduce heat, cover, and simmer for thirty minutes until the chicken is nearly cooked through and tender.
5
Add potatoes and carrots, then continue simmering for twenty minutes until vegetables are soft and the broth has thickened. Adjust seasoning with salt.
6
Serve hot in deep bowls garnished with fresh cilantro, accompanied by laxoox or steamed rice.

💡

Did You Know?

Maraq is the Somali word for soup or stew, and every Djiboutian family has their own version passed down through generations.

Chef's Notes

Equipment Tips

large pot
sharp knife
wooden spoon
cutting board

Garnishing

fresh cilantro, lime wedge

Accompaniments

laxoox, steamed rice

The Story Behind Maraq Digaag

Maraq Digaag represents the heart of Djiboutian home cooking. The dish draws from both Somali and Afar culinary traditions, combining locally available vegetables with the aromatic spice blends that arrived through centuries of Indian Ocean trade. Chicken became increasingly popular in Djibouti as the country urbanized, offering an affordable protein alternative to the traditional goat and camel meat of nomadic communities. The stew is often the first dish young Djiboutian cooks learn to prepare.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Traditional Somali-Djiboutian cookery

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