Maraq Digaag
The Quirky Foodster Team
Ingredients
- Bone-in chicken pieces (thighs and drumsticks), skin removed — 1 kg (2 1/4 lb)
- Vegetable oil — 2 tbsp (30 ml)
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Xawaash (Somali spice blend) — 1 1/2 tsp
- Ground turmeric — 1/2 tsp
- Tomato, chopped — 1
- Medium potatoes, peeled and cubed — 2
- Carrot, sliced — 1
- Water or chicken stock — 1.5 L (6 cups)
- Lime juice — 1 tbsp
- Salt, — to taste
- Chopped fresh coriander (cilantro), to serve — 2 tbsp
Method
- Prep Time 15 minutes Cook Time 45 minutes
- Total Time 1 hour Difficulty Easy
- Occasion Everyday; when unwell; family Season Year-round dinner
- Servings Serves 6 Dietary Tags Dairy-free; gluten-free
- Native Recipe Maraq Digaag SEO Keywords maraq digaag recipe, somali
- Name chicken soup, somali chicken maraq, xawaash chicken soup
Introduction: Light, spiced Somali chicken soup with vegetables
Cultural Background: A lighter cousin of maraq hilib, maraq digaag is the chicken version of Somalia's beloved everyday soup, often made when something gentle and comforting is needed — for a child, for someone unwell, or simply for a quick weeknight dinner. The chicken cooks faster than beef, so the soup comes together in under an hour, while still carrying the same warm xawaash spicing that defines Somali home cooking.
Tips: Bone-in chicken gives a fuller-flavoured broth than boneless pieces. Skimming the foam early keeps the finished soup clear and clean-tasting.
Variations: Add a handful of small vermicelli noodles for the last 8 minutes of cooking for a heartier version. A pinch of ground cardamom added with the xawaash gives a more fragrant, festive touch. Replace the chicken with a mix of chickpeas and extra potato and carrot, using vegetable stock; simmer for about 25 minutes.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months (best without the potatoes, which soften further on reheating).
Reheating: Reheat in a saucepan over medium-low heat until piping hot throughout, adding a splash of water if needed.
Nutrition: Per serving (approx.): 240 kcal, 24 g protein, 15 g carbohydrate, 9 g fat, 2 g fibre
FAQs:
Q: Can I use boneless chicken?
A: Yes, though bone-in pieces give a richer broth; if using boneless, reduce the simmering time by about 10 minutes.
Q: Is maraq digaag spicy?
A: It's warmly spiced rather than hot — the xawaash blend brings fragrance and depth without significant chilli heat, though hot sauce can be added at the table.
- Bone-in chicken pieces (thighs and drumsticks), skin removed — 1 kg (2 1/4 lb)
- Vegetable oil — 2 tbsp (30 ml)
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Xawaash (Somali spice blend) — 1 1/2 tsp
- Ground turmeric — 1/2 tsp
- Tomato, chopped — 1
- Medium potatoes, peeled and cubed — 2
- Carrot, sliced — 1
- Water or chicken stock — 1.5 L (6 cups)
- Lime juice — 1 tbsp
- Salt, — to taste
- Chopped fresh coriander (cilantro), to serve — 2 tbsp
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