Somali Chicken Stew (Digaag Qumbe)
A lot of ingredients but really easy to make, and quite healthy. You can use quinoa or rice. Serving with bananas is traditional.
1 cup chopped tomatoes
1 jalapeno, seeded and chopped
1 red bell pepper, seeded and chopped
1 tablespoon tomato paste
½ cup plain yogurt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¼ teaspoon ground cardamom
1 teaspoon ground turmeric
¼ cup extra virgin olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 sweet potato, peeled and cut into bite-sized pieces
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup unsweetened coconut milk
Salt and pepper, to taste
Cooked quinoa or rice, chopped cilantro and bananas, to serve
In a blender, combine the tomatoes, jalapeno, bell pepper, tomato paste, coconut yogurt and spices, along with a pinch of salt and pepper. Blend until completely smooth.
In a large skillet, heat the olive oil over medium heat, add the onion and garlic, and sauté for 3-4 minutes until softened and golden.
Add the sweet potato, chicken thighs, coconut milk and the blender sauce. Stir well to combine, and bring up to a simmer.
Cover and cook over low heat for 30-40 minutes, until the chicken is cooked through and the sweet potato is tender. Check the seasoning, adding more salt and pepper if needed.
Serve over the cooked quinoa, sprinkled with the cilantro, with bananas alongside.