👨‍🍳 作り方

1. 1

   In a food processor, combine tomatoes, half of the chopped red onions, and minced garlic. Process until a smooth puree forms. Set aside.

   💡 プロのコツ: Alternatively, you can finely mince the onions and garlic and crush the tomatoes.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove chicken and set aside.

   ⏱️ 7 minutes
3. 3

   Add the remaining chopped red onions to the pot and sauté until softened, about 5 minutes.

4. 4

   Stir in the Xawaash spice blend and cook for 1 minute until fragrant.

   ⏱️ 1 minute
5. 5

   Pour in the tomato-onion-garlic puree and tomato paste. Stir well to combine and cook for 2-3 minutes.

   ⏱️ 3 minutes
6. 6

   Return the browned chicken to the pot. Add the diced potatoes and sliced carrots. Pour in the water or chicken broth, ensuring the chicken is mostly submerged. Season with salt and pepper.

   💡 プロのコツ: Add more liquid if needed to cover the ingredients.
7. 7

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken and vegetables are tender.

   ⏱️ 40 minutes
8. 8

   Stir in the chopped cilantro during the last 5 minutes of cooking.

   ⏱️ 5 minutes
9. 9

   Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

   💡 プロのコツ: Maraq Digaag is traditionally served with basmati rice, anjero (Somali flatbread), or muufo (cornbread).