Somali · beginner
Somali Spiced Chicken And Yellow Split Pea Maraq
Comforting Somali chicken stew layered with earthy split peas, caramelized onions, and warming cinnamon and cardamom.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep pot over medium-high heat.
- 02
Add chicken thigh pieces and season with salt, searing until lightly browned, about 5 minutes, then transfer to a plate.
- 03
Lower heat to medium, add sliced red onion to the pot, and cook for 6 minutes until soft and deeply caramelized around edges.
- 04
Add minced garlic, cardamom, cinnamon, and turmeric, stirring constantly for 1 minute until fragrant.
- 05
Stir in rinsed yellow split peas and pour in halal chicken broth, scraping up any browned bits from bottom of pot.
- 06
Return seared chicken to pot, bring stew to a boil, then cover tightly and simmer over medium-low heat for 25 minutes until split peas are tender.
- 07
Uncover pot and simmer 3 more minutes to thicken stew slightly before serving with rice or flatbread.
A LITTLE KITCHEN KNOW-HOW
Onion Caramelization for Maraq Base
Slowly browning onions before adding broth to build a naturally sweet, savory foundation for stews.
Notes from the kitchen
- Pick over and rinse yellow split peas thoroughly in cold water to remove any debris before cooking.
- If stew thickens too much while cooking, add 2 tablespoons of hot water to reach desired consistency.
- Original home-cooking adaptation inspired by Somali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
