Maraq Digaag (Spiced Chicken Soup)

By Ifrah F. Ahmed

Updated April 2, 2024

Maraq Digaag (Spiced Chicken Soup) — Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne.

Total Time: About 1 hour
Prep Time: 15 minutes
Cook Time: 50 minutes
Rating: 4(60)
Notes: Read community notes

This aromatic and revitalizing soup is the lesser known sibling of maraq ari, a traditional Somali goat soup beloved for both its nutritious and healing properties. Maraq digaag is a comforting soup to turn to in times of sickness. This soup is thick and filling, thanks to the addition of potatoes, and has small hints of heat due to the jalapeño, plus the layered flavors of the xawaash spice blend. Eat it as it is, with bread, or with the noodles of your choice mixed in. The fresh chile invigorates this comforting soup, but the heat level is entirely up to you; you can remove the jalapeño early for a milder soup or keep it throughout, spicing up the broth for as long as you’d like.

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Ingredients

Yield:8 cups (4 to 6 servings)

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

Ingredient Substitution Guide

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.

Tip

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.

Ratings

4 out of 5

60 user ratings

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Private Notes

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Cooking Notes

Bob2 months ago

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.

Mary2 months ago

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!

bookfox1 month ago

Absolutely incredible. I did sweet potato instead of regular potato and upped the carrots and cloves. I also left out the pepper and added spicy in the bowls individually. Loved it!

Chip NYC2 months ago

Sorry, I always use skin on bone-in thighs. That said, I used a combo of thighs and drum sticks, dusted them with the cumin spice mixture, browned them in the oil and then followed the rest of the recipe. Delicious. You decide, pasta, rice or just the potatoes!

city2 months ago

this soup is so good! I made mine with chicken breast as I couldn't get thighs - would have been so much juicier, definitely going for thighs next time. Also good to use tomato passata if tomatoes are pale and out of the season.

Mary2 months ago

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!

Eric2 months ago

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)

Bob2 months ago

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.

Lee2 months ago

Just keep in mind, Blander as an adjective is not a reason to comment on a recipe.

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