-=> Quoting Daniel to All <=-

Hi and Welcome.

 Da> Live in California, shoutout to anyone from here. NorCal.

I'm in Yellowknife in the Northewst Territories of Canada. I love to
cook sometimes bake as well and I especially like trying new things.

Recently I started researching Somalian food just because ...

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     Title: Somalia Chicken Suqaar
Categories: African, Chicken
  Servings: 4

           CHICKEN:
      2    chicken breasts, sliced
    horizontally into thirds
      1 ts Cajun seasoning
      1 ts paprika
      1 ts lemon pepper
      1 c  sauteed chopped mixed
    vegetables, such as corn,
    carrots,
    onions, peas and green
    beans
      1 TB bisbess (Somali hot sauce)
           RICE:
      1    onion, chopped
      1 TB vegetable oil
      1 c  cold water
      8    cloves garlic
      1 bn fresh cilantro, stems on
      3 TB chicken bouillon
      2 ts ground cumin
      1 ts ground cardamom
  2 1/2 c  hot water
      2 c  Basmati rice, washed and
    drained
    Kosher salt
    Orange food coloring,
    optional
           FOR SERVING:
    Spaghetti with meat sauce
    Bananas
    Limes, halved
    More Bisbess

Suqaar is the term for diced, quickly fried meat.

For the chicken: Put the chicken breasts in a large bowl and
sprinkle with the Cajun seasoning, paprika and lemon pepper. Drizzle
with the oil and toss to coat. Cover and let marinate in the
refrigerator for 3 hours.

For the rice: Preheat the oven to 350 degrees F. Saute the onions in
the oil in a large ovenproof pan over medium heat, stirring
occasionally. Puree the cold water, garlic and cilantro in a blender
or food processor. Add the mixture to the onions along with the
bouillon, cumin and cardamom and stir in the hot water and rice.
Season with salt. If desired, add the orange food coloring for
decorative color. Cover and transfer to the oven and cook until the
rice is fully cooked and the liquid has been absorbed, 10 to 15
minutes.

For cooking the chicken: Sear the chicken on a double-burner griddle
or in batches in a large skillet over medium-high heat until nearly
cooked through. Slice the chicken and then return to the griddle
with the sauteed mixed vegetables and bisbess and continue cooking
until browned.

Fill a serving platter with half rice and half spaghetti. Top the
rice with the chicken and serve with bananas, limes and bisbess. To
eat the pasta, use your right hand to wrap spaghetti around a small
chunk of banana.

Recipe courtesy of Sadiya Jama, East African Food, Nashville, TN

Show: Eden Eats
Episode: Nashville

  From: Cookingchanneltv.Com

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Cheers

Jim


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