CHRS: CP437 2   
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   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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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