Somali Chicken Stew (Digaag Qumbe)2 min read
Comfort food at its finest, this traditional Somali dish comes together quickly, yet tastes of all-day cooking with its complex flavors. Chicken provides protein and satiety, while coconut milk acts as an anti-inflammatory, anti-fungal and antimicrobial ingredient, also supporting cardiovascular health and supplying beneficial medium-chain triglycerides (MCTs), which boost brain health and lower bad cholesterol. While traditionally served over rice, here we’ve swapped in low-glycemic quinoa, which has a delicious nutty flavor that pairs deliciously with this dish. For a truly authentic Somali experience, serve this with a banana to eat bite-for-bite alongside the stew.
Total Time: 30 minutes
- 1 cup chopped tomatoes
- 1 jalapeno, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 tablespoon tomato paste
- ½ cup plain coconut yogurt (or use plain regular yogurt if preferred)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ¼ teaspoon ground cardamom
- 1 teaspoon ground turmeric
- ¼ cup extra virgin olive oil
- 1 red onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 sweet potato, 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, 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.