Can I make this recipe vegetarian?
Yes, you can substitute the chicken with firm tofu, chickpeas, or a mix of hearty vegetables like potatoes and carrots.
LUNCH
Somali Chicken Suqaar with Injera
This vibrant Somali Chicken Suqaar features tender chicken pieces simmered in a rich, aromatic tomato-based sauce, perfectly spiced with traditional Somali flavors. Served alongside soft, tangy injera, it offers a delightful and satisfying meal that's perfect for lunch.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add 1 pound of chicken thigh pieces and cook for 5-7 minutes, or until lightly browned on all sides. Remove the chicken from the skillet and set aside.
02
Add 1 finely chopped medium onion to the same skillet and cook for 3-5 minutes, or until softened and translucent. Add 2 minced cloves of garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of turmeric powder. Cook for 1 minute, stirring constantly, until fragrant.
03
Stir in 1 can of undrained diced tomatoes and 1/2 cup of chicken broth. Bring the mixture to a simmer, then return the browned chicken to the skillet.
04
Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
05
Remove the skillet from the heat and stir in 1/4 cup of chopped fresh cilantro. Season with salt and black pepper to taste.
06
Serve the Somali Chicken Suqaar hot, accompanied by 4 pieces of injera for scooping.
About This Recipe
This vibrant Somali Chicken Suqaar features tender chicken pieces simmered in a rich, aromatic tomato-based sauce, perfectly spiced with traditional Somali flavors. Served alongside soft, tangy injera, it offers a delightful and satisfying meal that's perfect for lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, marinate the chicken in a pinch of turmeric and a squeeze of lemon juice for 15 minutes before cooking. Adjust the spices to your preference; a touch of cayenne pepper can add a pleasant kick.
Easy Substitutions
Ground beef or lamb can be used instead of chicken for a different take on suqaar. If injera is unavailable, warm pita bread or flatbreads make a good substitute for scooping up the stew.
Storage & Reheating
Store leftover Somali Chicken Suqaar in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Injera is best consumed fresh but can be stored in an airtight bag at room temperature for a day.
Serving Suggestions
Serve with a side of fresh salad, such as a simple cucumber and tomato salad, to balance the richness of the suqaar. A dollop of plain yogurt can also be offered to cool the palate. For a heartier meal, serve with a side of basmati rice.
Common Mistakes
Overcooking the chicken can make it dry; ensure it simmers just until tender. Not allowing the spices to bloom in the hot oil can result in a less flavorful dish. Forgetting to season with salt and pepper at the end can leave the suqaar tasting flat.
Frequently Asked Questions
Where can I find injera?
Injera can often be found at African or Middle Eastern specialty grocery stores. Some larger supermarkets might also carry it in their international foods section.
Can I freeze Somali Chicken Suqaar?
Yes, the cooked suqaar can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
MORE TO KNOW
Somali Suqaar is a versatile dish, often made with various meats or even vegetables. The key to its authentic flavor lies in the careful balance of spices, particularly cumin, coriander, and turmeric, which are staples in Somali cuisine. The slow simmering allows the chicken to absorb these rich flavors, resulting in a deeply satisfying and aromatic stew. Injera, a spongy, fermented flatbread, is traditionally used to scoop up the suqaar, making it a communal and interactive dining experience.
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