Maraq Digaag — Print Recipe — The Culinary Codex

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.

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.