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Maraq Digaag

Name: Maraq Digaag
Total time: 60 min
Yield: Serves 4
Cuisine: Djibouti
Ingredients: 400g Chicken Thigh; 2 Potato; 1 Carrot; 2 Tomato; 1 Onion; 2 cloves Garlic; 1 tsp Cumin powder; 1 tsp Ground Coriander; 1/2 tsp Turmeric; 2 tbsp Vegetable oil; A pinch Cilantro; 1 1/2 tsp Salt; 1L Water

Soup

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Chicken and vegetables simmered with tomato and spices — Djibouti's homestyle chicken soup.

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📖 The Story Behind This Dish

Maraq digaag means 'chicken soup' in Somali and is often made in Djiboutian homes. Chicken is simmered with potatoes, carrots, tomato, and onion and seasoned with xawaash spices like cumin, coriander, and turmeric. It's eaten with lahoh or rice.

🌆 Where it's eaten: At dinner in a Djiboutian home, a pot of spice-scented chicken soup is set out with holey flatbread.

🥕 Ingredients (serves 4)

Chicken Thigh 400g
Potato 2
Carrot 1
Tomato 2
Onion 1
Garlic 2 cloves
Cumin powder 1 tsp
Ground Coriander 1 tsp
Turmeric 1/2 tsp
Vegetable oil 2 tbsp
Cilantro A pinch
Salt 1 1/2 tsp
Water 1L

👩‍🍳 Instructions

Heat oil in a pot, sauté the onion and garlic, and add the spices.
Add the bite-size chicken and stir-fry.
Add the chopped tomatoes, water, and salt and simmer 20 minutes.
Add the diced potatoes and carrots and simmer 20 minutes.
Scatter with cilantro.

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