Subj : 100 Easy Dinners - 20
To   : All
From : Dave Drum
Date : Wed Nov 27 2024 09:04 pm

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

 Uncle Dirty Dave's Archives

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