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Robin Ward

Digaag Qumbe (Chicken Stew with Yogurt and Coconut)

Digaag Qumbe (Somali Chicken Stew): Easy to make with globally inspired, accessible ingredients. Tender chicken in a creamy coconut-yogurt sauce spiced with warm Xawaash (hah-wahsh). Bold flavors, simple prep, unforgettable results.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: dinner
Cuisine: #African,, #Somali
Ingredients Equipment Method

Ingredients
  

  • 2-3 medium tomatoes, coarsely chopped (about 5 to 6 cups)
  • 1 jalapeño, seeds removed if you want less heat, coarsely chopped
  • 1 red bell pepper, seeds and membranes removed, coarsely chopped
  • 1 Tbsp tomato paste
  • ½ cup plain yogurt
  • 2 Tbsp Xawaash spice Mix (Order online, purchase at a Middle Eastern market or see recipe below.)
  • 2 tsp kosher salt, plus more as needed
  • ¼ cup extra-virgin olive oil
  • 1 large red onion, finely chopped
  • 2 large garlic cloves, minced
  • 1 Tbsp ginger, minced
  • 1 baking potato, cut into bite-sized pieces
  • 2 carrots, cut into thin coins
  • 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup full-fat unsweetened coconut milk
  • Large handful of cilantro leaves, finely chopped (or parsley)
  • Cooked rice and bananas, for serving

Equipment

  • Dutch oven or large pot

Method
 

  1. In the jar of a blender, combine the tomatoes, jalapeno, bell pepper, tomato paste, yogurt, xawaash, and salt and puree until smooth. Set aside.
  2. Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.
  3. Sitr in the blended tomato mixture, bring the mixture to a boil, then immediately lower the heat, cover, and cook until very fragrant, about 10 minutes. This initial cooking forms the base of the sauce.
  4. Stir in the potato, carrots, chicken, and coconut milk. Cover the pot and cook, uncovering it to stir occasionally, until the vegetables are tender, and the chicken is cooked through, about 30 minutes.
  5. Season the stew to taste with salt. Serve hot, sprinkled with the cilantro, over cooked rice, and with bananas alongside (don't slice the bananas, just serve them whole and take a bite as you eat the stew).
  6. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).