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TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Suqaar Digaag (Spiced Chicken & Vegetable Saute)
 Categories: Poultry, Herbs, Citrus, Vegetables
      Yield: 4 servings
 
      2 tb Olive oil; more as needed
      1 md Red onion; halved, sliced
      1 lb Boned, skinned chicken
           - thighs; in bite-size dice
    1/2    Lemon, juiced
    1/2 ts Hot, sweet or smoked
           - paprika
    1/8 ts Ground black pepper
      2 ts Store-bought or homemade
           - xawaash blend
           Fine sea salt
      5 cl Garlic; minced
      1 sm Jalapeno (opt); stemmed,
           - halved
      1 md Red bell pepper, sliced
      1 md Yellow bell pepper; sliced
      1    Handful of cilantro leaves;
           - rough chopped
           Flatbread (anjero or
           - sabaayad); to serve (opt)
           +=OR=+
           Rice & salad; to serve
           - (opt)
 
  In a large nonstick skillet over medium heat, warm up 2
  tablespoons oil. Stir in the onion and cook, stirring
  occasionally, until soft, 6 to 7 minutes.
  
  Meanwhile, in a medium bowl, combine the chicken, lemon
  juice, paprika, black pepper, 1 teaspoon xawaash blend
  and 1 teaspoon salt; mix until evenly coated.
  
  Once the onion finishes cooking, add the garlic and
  jalapeño (if using) and cook, stirring occasionally,
  until the garlic softens, 2 to 3 minutes. Add the
  chicken and turn up the heat to medium-high. Let the
  chicken cook, undisturbed, until it is cooked almost all
  the way through, 4 to 5 minutes, then stir the chicken
  and cook for 2 to 3 minutes longer until it is cooked
  through and browned.
  
  Add the bell peppers, cilantro and remaining 1 teaspoon
  xawaash blend and mix together. If you need a little
  more oil, add a drizzle. Turn down the heat to
  medium-low, cover the skillet with a lid and let the
  suqaar cook, stirring occasionally, until the bell
  peppers become tender, 10 to 15 minutes. Taste and add
  more salt if you’d like.
  
  Serve the chicken suqaar with a flatbread of your
  choice, or over rice and with a salad. Chicken suqaar
  can last 3 to 4 days in the refrigerator.
  
  NOTE:To prepare your own xawaash blend, add 4 ts ground
  cumin, 1 ts ground coriander, 1/2 ts ground black
  pepper, 1/8 ts ground cloves, 1/8 ts ground cinnamon &
  1/8 t 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 1/2
  ts ground turmeric. Makes 6 teaspoons.
  
  By: Ifrah F. Ahmed
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "The golden rule is that there are no golden rules." -- George Bernard 
Shaw
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