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 Chicken thighs; boned,
          - skinned, in bite-size dice
   1/2    Lemon; juice of
   1/2 ts 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; stemmed, halved
          - (optional)
     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 (optional)
          - -OR-
          Rice & salad; to serve
          - (optional)

 In a large nonstick skillet over medium heat, warm up 2 tb 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 ts xawaash blend, and 1 ts 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 ts 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.

 Recipe by Ifrah F. Ahmed

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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