A fragrant, nourishing chicken soup simmered with potatoes, carrots, and Somali spices including xawaash, served as a restorative meal.
Ingredients
-
1 whole chicken, cut into pieces
-
3 potatoes, cubed
-
2 carrots, sliced
-
1 large onion, diced
-
4 cloves garlic, minced
-
2 tomatoes, chopped
-
2 tbsp vegetable oil
-
1 tbsp xawaash spice blend
-
1 tsp turmeric
-
1 tsp cumin
-
6 cups water
-
Salt and pepper to taste
-
Fresh cilantro for garnish
-
1 lime, cut into wedges
Instructions
-
1
Heat oil in a large pot, sauté onions and garlic for five minutes until golden and fragrant.
-
2
Add chicken pieces and brown on all sides for about eight minutes, turning occasionally.
-
3
Stir in tomatoes, xawaash, turmeric, and cumin, cooking for three minutes until tomatoes break down.
-
4
Pour in water, bring to a boil, then reduce heat and simmer covered for thirty minutes.
-
5
Add potatoes and carrots, continue simmering for twenty more minutes until vegetables are tender.
-
6
Season with salt and pepper, ladle into bowls, and garnish with fresh cilantro and lime wedges.
Did You Know?
Maraq digaag is the Somali equivalent of chicken soup for the soul, traditionally prepared for anyone feeling unwell or in need of comfort.