MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Suqaar Digaag (Spiced Chicken & Vegetable Saute)
Categories: Poultry, Herbs, Citrus, Vegetables
Yield: 4 servings

2 tb Olive oil; more as needed
1 md Red onion; halved, sliced
1 lb Boned, skinned chicken
- thighs; in bite-size dice
1/2 Lemon, juiced
1/2 ts Hot, sweet or smoked
- paprika
1/8 ts Ground black pepper
2 ts Store-bought or homemade
- xawaash blend
Fine sea salt
5 cl Garlic; minced
1 sm Jalapeno (opt); stemmed,
- halved
1 md Red bell pepper, sliced
1 md Yellow bell pepper; sliced
1 Handful of cilantro leaves;
- rough chopped
Flatbread (anjero or
- sabaayad); to serve (opt)
+=OR=+
Rice & salad; to serve
- (opt)

In a large nonstick skillet over medium heat, warm up 2
tablespoons oil. Stir in the onion and cook, stirring
occasionally, until soft, 6 to 7 minutes.

Meanwhile, in a medium bowl, combine the chicken, lemon
juice, paprika, black pepper, 1 teaspoon xawaash blend
and 1 teaspoon salt; mix until evenly coated.

Once the onion finishes cooking, add the garlic and
jalapeño (if using) and cook, stirring occasionally,
until the garlic softens, 2 to 3 minutes. Add the
chicken and turn up the heat to medium-high. Let the
chicken cook, undisturbed, until it is cooked almost all
the way through, 4 to 5 minutes, then stir the chicken
and cook for 2 to 3 minutes longer until it is cooked
through and browned.

Add the bell peppers, cilantro and remaining 1 teaspoon
xawaash blend and mix together. If you need a little
more oil, add a drizzle. Turn down the heat to
medium-low, cover the skillet with a lid and let the
suqaar cook, stirring occasionally, until the bell
peppers become tender, 10 to 15 minutes. Taste and add
more salt if you’d like.

Serve the chicken suqaar with a flatbread of your
choice, or over rice and with a salad. Chicken suqaar
can last 3 to 4 days in the refrigerator.

NOTE:To prepare your own xawaash blend, add 4 ts ground
cumin, 1 ts ground coriander, 1/2 ts ground black
pepper, 1/8 ts ground cloves, 1/8 ts ground cinnamon &
1/8 t ground cardamom to a small nonstick pan. Toast
over low heat, stirring continuously, for 1 minute or
until the spice mix becomes fragrant, then stir in 1/2
ts ground turmeric. Makes 6 teaspoons.

By: Ifrah F. Ahmed

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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