Week 17: Digaag Qumbe (Yogurt-Coconut Chicken Stew) with Spinach

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This hearty Somali stew uses a great variety of the bounty of produce we got this week – onions, potatoes, carrots, tomatoes, cilantro, and spinach – and brings all the right kind of spice, heat, sweetness, and tang. I served it over some rice and a good helping of fresh spinach – it was filling, flavourful, and will make some great lunches for this week!

More Magnificent Meal Musings:

  • Spinach Dosa
  • Spinach and Potato Fritters
  • Saag Aloo
  • Arroz Verde
  • Potato Pie Crust
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Digaag Qumbe (Yogurt-Coconut Chicken Stew) with Spinach

This recipe comes directly from Hawa Hassan via bon appetit. It uses a great variety of the bounty of produce we got this week – onions, potatoes, carrots, tomatoes, cilantro, and spinach – and brings all the right kind of spice, heat, sweetness, and tang to this hearty Somali stew. I had it over a bed of spinach and rice – delicious!

Ingredients

  • 6 cups coarsely chopped tomatoes
  • 1 red bell pepper, coarsely chopped (I didn't use this)
  • 1-2 jalapeños seeds removed if you want less heat, coarsely chopped
  • ½ cup extra-virgin olive oil
  • 2 onions chopped
  • 2 large garlic cloves finely chopped
  • 1 1" piece fresh ginger peeled, finely chopped (about 1 Tbsp.)
  • 1 Tbsp. curry powder
  • 1 Tbsp. ground cumin
  • 1 tsp. ground turmeric
  • ¼ tsp. ground cardamom
  • Kosher salt
  • 1 cup plain yogurt
  • 1 Tbsp. tomato paste
  • 2 potatoes peeled, cut into ¾” cubes
  • 1-2 carrots peeled, cut into ¼”-thick coins
  • 2 lb. skinless boneless chicken thighs, cut into 1″ pieces
  • 1 14 oz. can coconut milk (around 400ml)
  • 1 cup cilantro coarsely chopped, plus whole leaves for serving
  • Steamed rice and/or spinach for serving

Instructions

  1. Blend tomatoes, bell pepper, and jalapeños in a blender or food processor until almost smooth; set aside.
  2. Heat oil in a large pot over medium. Add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add ginger, cumin, curry powder, turmeric, and cardamom; season generously with salt. Cook, stirring, until very fragrant, about 1 minute. Add reserved tomato mixture to pot and stir well to combine. Stir in yogurt and tomato paste, cover pot, and simmer 10 minutes. Add potato and carrot and continue to cook, stirring occasionally, until vegetables are nearly tender, 15–18 minutes.
  3. Add chicken, coconut milk, ghee (if using), and 1 cup cilantro. Stir to combine, then simmer until chicken is tender and sauce thickens, about 20 minutes. Season with salt.

  4. Divide rice and spinach among bowls. Spoon chicken, vegetables, and sauce over. Top with cilantro leaves.