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Digaag qumbe (Somali chicken in coconut milk)
Digaag qumbe: chicken simmered in coconut milk with tomato, garlic and xawaash, from the southern coast
Coconut milk is the signature of the Benadir coast from Mogadishu south to Kismayo and Barawa, where the Swahili-speaking world meets Somali cooking, and digaag qumbe shows it off: chicken pieces simmered in a creamy coconut sauce with tomato, garlic, a hint of turmeric and xawaash. The sauce is mellow and gently spiced, coloured golden-orange, and generous enough to soak into rice, canjeero or sabaayad. Families make it for Friday lunch and to welcome guests. Boiling the sauce hard after the coconut milk goes in is the mistake to avoid, as it splits and turns oily; keep it at a gentle bubble. Chef's tip: brown the chicken well first, as the caramelised skin gives the mild sauce its savoury backbone.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 2 ⅝ lb chicken thighs and drumsticksskin on, bone in
- 1 ¼ tsp salt
- 2 tbsp vegetable oil
- 2 onionsfinely chopped
- 4 cloves garliccrushed
- ½ oz fresh gingergrated
- 2 tsp xawaash spice mixSomali blend of cumin, coriander, black pepper, cardamom, cinnamon, cloves and turmeric; ready-made or homemade
- ½ tsp ground turmeric
- 3 tomatoesgrated
- 1 green pepperdiced
- 1 ¾ cups coconut milk1 tin, shaken
- 1 green chilli (optional)slit
- ½ limejuiced
- ⅓ oz fresh coriander (optional)chopped
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Method
0/6 doneStep 1: Season the 2 ⅝ lb chicken thighs and drumsticks with half the 1 ¼ tsp salt. Heat the 2 tbsp vegetable oil in a wide, heavy pan over a medium-high heat and brown the chicken skin side down for 6–8 minutes, then turn and brown for 3 minutes. Lift out.
10 minStep 2: Pour off all but 2 tbsp of fat. Fry the 2 onions over a medium heat for 8 minutes until soft and golden.
8 minStep 3: Add the 4 cloves garlic, ½ oz fresh ginger, 2 tsp xawaash spice mix and ½ tsp ground turmeric and stir for 1 minute until fragrant, then add the 3 tomatoes and 1 green pepper and cook 5 minutes until jammy.
6 minStep 4: Return the chicken with its juices, pour in the 1 ¾ cups coconut milk, add the rest of the salt and the 1 green chilli. Bring to a gentle simmer, partly cover and cook for 25 minutes, stirring now and then, without letting it boil hard.
25 minStep 5: Check the chicken: the juices should run clear and the thickest piece should read 165°F. Simmer uncovered for 5 more minutes if the sauce needs thickening.
5 minStep 6: Stir in the ½ lime juice, scatter with ⅓ oz fresh coriander and serve with rice or flatbread.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 38 g
- Carbs
- 12 g
- Fat
- 40 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does digaag qumbe (Somali chicken in coconut milk) take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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