Name: Digaag Qumbe (Yogurt-Coconut Chicken)
Yield: 8 servings
Ingredients: 3 medium tomatoes, coarsely chopped (about 6 cups); 1 red bell pepper, seeds and membranes removed, coarsely chopped; 2 jalapeños, seeds removed if you want less heat, coarsely chopped; ½ cup extra-virgin olive oil; 2 onions, chopped; 2 large garlic cloves, finely chopped; 1 1" piece fresh ginger, peeled, finely chopped (about 1 Tbsp.); 1 Tbsp. curry powder; 1 Tbsp. ground cumin; 1 tsp. ground turmeric; ¼ tsp. ground cardamom; Kosher salt; 1 cup plain yogurt; 1 Tbsp. tomato paste; 1 Yukon Gold potato, peeled, cut into ¾" cubes; 1 carrot, peeled, cut into ¼"-thick coins; 2 lb. skinless, boneless chicken thighs, cut into 1" pieces; 1 14-oz. can coconut milk; 3 Tbsp. ghee (optional); 1 cup cilantro, coarsely chopped, plus whole leaves for serving; Steamed rice and/or spinach (for serving)

Hawa Hassan's Coconut Yogurt Chicken in bowls

Photo by Chelsie Craig, food styling by Kat Boytsova

Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan, founder of hot sauce and chutney company Basbaas, a rich aromatic experience. While it’s traditional to serve stews like diaag qumbe with a whole banana (get ready for a delicious study in hot-cold, savory-sweet contrasts) and white rice, Hawa likes to put her own spin on the dish—as all of the women in her family do—by switching in fresh spinach.

Recipe notes