Suqaar Digaag (Spiced Chicken and Vegetable Sauté) Recipe (2024)

I tried this last night - had to make my own xawaash per the tip at the bottom as I didn’t have any. It was delish and I will definitely be making it again. I did not change a thing.

I followed the recipe, exactly. That is a challenge for me but I did it. It was delicious!

This has become in regular rotation in my family. Delicious.

So flavorful. Will double the recipe next time as we did not serve w/ carbohydrates.

Pretty tasty. Made the spice blend as recommended in the tip. Great mix of spices. I found the peppers got a little too well cooked for my taste, as well as the onions, so next time I might shorten the cooking time as needed for those.

This has become in regular rotation in my family. Delicious.

Followed the recipe as written - wouldn’t change a thing. I left out the optional jalapeños to accommodate my three and five year olds. The dish had so much flavor but was still somehow a big hit with picky kids who devoured it. Served it with store bought naan - divine.

Amazing recipe.I make the spice blend in the note and use all of it on the chicken thighs. (If I have the foresight I will rub it on the thighs in the morning and put it in the fridge until I’m ready to make later). I also tend to throw in anything else I might have lying around — spinach, chickpeas, mushrooms, etc.One thing I always add is a preserved lemon from my fridge, chopped. Takes the dish over the top.

I was amazed by the flavor in such a low component count dish. I was expecting a dry chicken dish and it had plenty of gravy. It was incredibly flavorful. Served it with Goya Black Bean Rice (from the pack). The combination was Devine. Highly recommended. Added Spice House Half-Sharp Paprika, 2X the amount.

First time making Somali dishes at home (thank you NYT for the exposure!). Very good, especially with Somali rice and hot sauce recipe. I'm not a fan of soft, over cooked peppers, which I realize this is my own personal preference, otherwise would have been a 5 star recipe. Everyone in the family loved it!

This was incredibly good. It's a wonderful mix of flavors. The closed-lid cooking step ensured that the chicken stayed nice and tender, and the mix of spices plus liquids released from the peppers results in a delicious sauce. We made the xawaash using the "tip" instructions. (Didn't have a jalepeno, so added some hot sauce.) Only problem was that it was so good we barely had any leftovers despite making the 4-serving recipe for only 2 people.

I made the xawaash exactly as instructed and this was DELICIOUS and came together pretty quickly. We had this with rice and I will definitely use the xawaash for other meats/dishes. Overall, an absolute hit!

This went pretty well! I doubled because I have a large hungry family and like leftovers. The chicken took a long time to cook out the liquid and get brown. I’ve learned with NYT recipes the the cook time assumes you’ve already done the prep, so this took me about an hour prep included. I made the spice blend as suggested and it was tasty! The kids liked the chicken. Served with rice. Would like to have injera with it next time!

I followed the recipe, exactly. That is a challenge for me but I did it. It was delicious!

I didn't have lemon so I used lime instead. Not sure how that impacted the flavor, although the flavor was quite delicious. I too made my own xawaash - such a nice pungent mixture. Next time will try it with lemon. Also, I didn't have a jalapeno so I used 1/2 diced pablano pepper. I think a nice addition to this dish, recognizing that would make it less authentic, would be to add some summer squash/zucchini and/or other regional vegetables to the cook's taste.

I made the spice mix and it is fragrant and tasty. I used a jalapeño in the chicken/vegetable mix and recommend that.

I tried this last night - had to make my own xawaash per the tip at the bottom as I didn’t have any. It was delish and I will definitely be making it again. I did not change a thing.