Maraq Digaag (Spiced Chicken Soup)
Updated April 2, 2024
- Total Time
- About 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons olive oil
- 1medium white onion, diced into ½-inch pieces
- 1½pounds boneless, skinless chicken thighs
- ½lemon, juiced
- 2teaspoons fine sea salt
- 3medium tomatoes, diced
- 4teaspoons xawaash (see Tip)
- 4 to 5garlic cloves, minced
- 1handful cilantro, rinsed and roughly chopped
- 1medium carrot, diced into ½-inch pieces
- 1small jalapeño, stemmed and cut in half
- 1medium russet potato, peeled and diced into ½-inch pieces
- Muufo or noodles (both optional), for serving
Preparation
- Step 1
In a large pot over medium heat, warm up the olive oil until shimmering. Add the onion and cook, stirring occasionally, until softened and slightly golden, 6 to 7 minutes.
- Step 2
Meanwhile in a medium bowl, combine the chicken thighs, lemon juice and 1 teaspoon salt.
- Step 3
Once onions have softened, stir in the tomatoes and cover. Cook tomatoes until they have softened and broken down, 5 to 6 minutes. Move the tomatoes to the sides and make space in the middle of the pot, turn the heat to medium-high and add in the chicken, cooking 2 minutes per side.
- Step 4
Once the chicken has cooked through, turn the heat down to medium-low, add in the remaining 1 teaspoon salt, the xawaash, garlic, cilantro, carrot, jalapeño halves and 3 cups of water. Cover and cook for 13 minutes, mixing occasionally.
- Step 5
Add the potatoes, cover and cook until tender, 15 to 20 minutes. You can keep the chicken thighs whole or break them down into smaller chunks with a spoon.
- Step 6
Serve the maraq on its own, with bread, or with the noodle of your choice mixed in.
- To prepare your own xawaash blend, add 8 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground black pepper, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon and ¼ teaspoon 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 teaspoon ground turmeric. Makes 4 tablespoons.
Private Notes
Comments
This was delish and the recipe is a keeper. I added a few shakes of cayenne to add a little heat. The broth was really good. I think this dish is company worthy!
Just cooked. We made spice the blend ourselves and added orzo pasta to the soup. While it’s tasty it’s blander than we were expecting. Wondering if it will be stronger tomorrow.
I made the recipe as suggested without pasta. We dipped leftover naan instead. Delicious, didn't taste bland at all (although based on the previous comment, I slightly upped every single spice and salt, maybe 1.25 x what was suggested)
This was EXCELLENT. Warming and cozy, the perfect antidote to a post-holiday season sick day. I diced the jalapeno and left seeds in for an extra kick which was perfect for my house's spice level. I saw all the comments about needing to increase the xawaash and so I automatically upped the amount while making mine and I wish I hadn't - the spice blend really came through. If you're using good fresh spices (or if you're starting with whole spices and then grinding, as I did) I recommend following the recipe and not the comments. The xawaash is delightfully present! I used chicken breasts, broth and canned tomatoes. Otherwise followed as written and man, is this ever a keeper.
This dish is pretty good but I would make it with chicken broth instead of water because the xawaash can only do so much. It still kind of tastes like water.
Had to omit the jalapeño for my husband‘s sake, but still, this was an incredible soup loaded with flavor. I also seared the chicken legs, skin on, and removed the flesh from the bones about 20 minutes in.I was going to save a little prep time, s as I can’t easily get deboned thighs in my corner of the world.