Shandong Shaoji with Somali Twist

Ingredients

In this Somali adaptation of Shandong Shaoji, we incorporate traditional Somali spices such as cumin, coriander, turmeric, and cardamom to infuse the dish with the distinct flavors of Somali cuisine. Additionally, we use local Somali ingredients like fenugreek leaves and tamarind paste to enhance the taste profile. These modifications give the dish a unique Somali twist while still maintaining the essence of the original Chinese recipe. We alse have the original recipe for Shandong shaoji, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon fenugreek leaves 1 teaspoon fenugreek leaves
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   In a small bowl, mix together the ground cumin, coriander, turmeric, cardamom, paprika, and fenugreek leaves.
5. 5.
   Sprinkle the spice mixture over the chicken and stir well to coat the chicken evenly.
6. 6.
   Add the tomato paste and tamarind paste to the pot and stir until well combined.
7. 7.
   Pour in the chicken broth and season with salt to taste.
8. 8.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
9. 9.
   Serve the Spiced Somali Chicken Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs and drumsticks.
• Fenugreek leaves — If you can't find fenugreek leaves, you can substitute with fresh chopped spinach or kale.
• Tamarind paste — If tamarind paste is not available, you can use lemon juice as a substitute. Adjust the quantity according to your taste preference.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper.
• Serve the stew with Somali flatbread or rice for a complete meal.
• Adjust the amount of spices according to your personal taste preferences.
• Marinating the chicken in the spice mixture for a few hours before cooking can enhance the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Spiced Somali Chicken Stew as a main course, accompanied by Somali flatbread or rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the stew in a deep serving dish, allowing the vibrant colors of the chicken and spices to shine through. Sprinkle some chopped cilantro on top for an appealing finishing touch.