Maraq Digaag (Somali Spiced Chicken Soup)
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Ingredients
- 600 g bone-in chicken thighs
- 300 g potatoes
- 2 carrots
- 2 red onion
- 3 garlic cloves
- 1 tsp ground cumin
- 1000 ml chicken stock
- 1 lime
Nutrition (per serving)
- Calories
- 386 kcal
- Protein
- 28.9 g
- Carbohydrate
- 22.9 g
- of which sugars
- 8.2 g
- Fat
- 18.7 g
- of which saturates
- 5.2 g
- Fibre
- 4.6 g
- Salt
- 2.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the onion, then fry in a splash of oil with the garlic and cumin for 5 minutes.
- 2
Add the chicken thighs and the chicken stock, bring to a simmer and cook for 25 minutes.
- 3
Peel and chop the potatoes and carrots and add to the pot, then cook for a further 15 minutes until the vegetables are tender and the chicken is cooked through with no pink remaining.
- 4
Lift out the chicken, shred the meat and return it to the soup, discarding the bones.
- 5
Squeeze in the lime juice and serve.
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