Free Shipping on orders over $35

Somali Chicken Suqaar

by Michael Variacion on March 08, 2016

Somali Chicken Suqaar or Suqaar Digaag is a Somali dish of cubed chicken tossed with assorted vegetables. It is similar to a stir-fry and seasoned with a Xawaash spice mix, turmeric, and paprika.

Serves 4 - 6


  • 1/4 cup canola oil
  • 1 medium onion, thinly sliced
  • 1 potato, peeled and cut into matchsticks
  • 1 carrot, peeled and cut into matchsticks
  • 1 teaspoon Xawaash spice mix
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into bite size pieces (1/2 inch cubes)
  • 1/4 cup water
  • 1 cup sliced bell peppers
  • 1/4 teaspoon freshly ground black pepper
  • Basbaas cagaar (Green chilli sauce) to taste



  1. In a large pan, drizzle oil over medium heat. Toss in the onion, potato, and carrot. Cover and cook until softened, 8-10 minutes.
  2. Mix in the xawaash, turmeric, paprika, and salt. Toss in the chicken and stir, browning on all sides, about 3 minutes.
  3. Pour in the water, cover, and cook for 5 minutes.
  4. Stir in the bell pepper slices and cook until softened and chicken is heated through, about 3 minutes, stirring often.
  5. Season with pepper and chilli sauce.
  6. Serve immediately with rice or flat bread.


Click here to buy Xawaash Spice, and other herbs and spices


Source: Tara's Multicultural Table