Makes 4-6 servings
Ingredients
- 2 tablespoons oil
- 1 red onion, halved and sliced
- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 jalapeño, halved and sliced
- 4 cloves of garlic, minced
- 1 bunch of cilantro leaves, roughly chopped, for serving
- 1/2 lemon, juiced OR 1 tablespoon of lemon juice
- 1/2 teaspoon smoked paprika
- black pepper to taste
- 2 teaspoons xawaash*
- 2 teaspoons of kosher salt
Directions
1. Season the Chicken
Combine the chicken, lemon juice, paprika, black pepper, 1 teaspoon xawaash blend and 1 teaspoon salt; mix until evenly coated. This can be done the night before and the chicken can be stored in the fridge until needed.
2. Sauté the Onions, Garlic, and Jalapeño
Add oil to a carbon steel pan and set it to medium. Add the onion and sauté until soft, about 6 minutes, stirring occasionally. Then add the garlic and jalapeño and sauté for another 3 minutes.
3. Cook the Chicken
Turn the burner to medium-high and add the chicken. Let the chicken cook undisturbed for 5 minutes, or until it is almost cooked all the way through. Sprinkle the last teaspoon of salt over the pan, then stir the chicken and cook for 2 to 3 minutes longer until it is cooked through and browned.
4. Steam the Peppers
Add the bell peppers and remaining 1 teaspoon xawaash blend and mix together. 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, about 15 minutes. Take the lid off the pan and let the sauce reduce for another 3-5 minutes.
5. Serving
Serve the chicken suqaar sprinkled with the cilantro and with flatbread on the side.
Notes:
* To make xawaash: combine 4 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground black pepper, 1/8 teaspoon ground cloves, 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground cardamom in a small stainless steel pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant, then stir in 1/2 teaspoon ground turmeric. Makes 6 teaspoons.