Suqaar Digaag with Canjeero/Sabaayad (Somali Quick-Seared Spiced Chicken & Vegetables) – Authentic Somalia Recipe
Sizzling Somali skillet of bite-sized spiced chicken and vegetables served with flaky griddled flatbread.
- Country of Origin
- 🇸🇴 Somalia (East Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Finely cubed chicken breast/thighs, Diced potatoes, Carrots, Xawaash spice, Turmeric
Ingredients for Suqaar Digaag with Canjeero/Sabaayad (Somali Quick-Seared Spiced Chicken & Vegetables) (4 Servings)
- 1.25 lbs (or 2.5 cups) finely cubed chicken breast/thighs, prepped into bite-sized pieces
- 1.5 cups diced potatoes, washed and trimmed
- 1 cup carrots
- 1 medium onion and 3 cloves garlic, finely minced with xawaash spice
- 1.5 tbsp traditional Somalia seasoning (turmeric, garlic, fresh cilantro, lime juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and xawaash spice for 2–3 minutes until softened and fragrant.
- Add finely cubed chicken breast/thighs and diced potatoes along with turmeric, garlic, fresh cilantro, lime juice, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with carrots and serve straight from the skillet.