Digag Quimbe (African Chicken Stew)

 This flavorful recipe is from Hawa Hassan's delightful cook book, In Bibi's Kitchen. I have adapted the recipe to suite my Indian palate (read, made it a wee bit spicy).

This recipe makes use of Xawaash spice which is the next recipe in this blog.

Ingredients

Blend into a paste

• 2 ripe tomatoes
• 1-2 jalapenos (I keep the seeds, de-seed if you like it less spicy)
• 1 red bell pepper, chopped
• 1 tbsp tomato paste (or 1/2 cup tomatoes)
• 1/2 cup yogurt
• 2 tbsp xawaash spice
• 2 tsp kosher salt

For Cooking

• 500g boneless, skinless chicken breast, chopped into bite sized pieces.
• 2 tbsp EVOO
• 1 large red onion, finely chopped
• 6 large cloves garlic, minced
• 1 tbsp, ginger, minced
• 1 potato, peeled and cut into pieces
• 2 carrots, peeled and cut into coins
• 1 cup full-fat unsweetened coconut milk
• Crushed red pepper to taste
• Large handful chopped coriander

Method

1. Blend all the ingredients in the "blend into a paste section" into a smooth paste. No need to add water.
2. Warm the EVOO in a pan on medium heat. Add onion, garlic and ginger till the onion begins to soften (5 mins).
3. Add in 1tsp red pepper and give a stir.
4. Stir in the blended paste, bring the mixture to a boil, lower heat, cover and cook till fragrant (10 mins).
5. Stir in potato, carrot, chicken and coconut milk.
6. Cover the pot and cook till the chicken and veggies are done (30 mins). Stir occasionally to prevent sticking.
7. Taste and adjust for salt and spice, adding more as needed.
8. Garnish with cilantro and serve hot.

I served it with the tasty Zanzibar pilau.

Note that this stew tastes even more delicious the next day when the flavor has deepened.