Maraq Digaag – Somalian Chicken Soup

 original recipe found here

• 4 chicken legs-tights
• 1 tomato, cut in half
• 3 carrots, peeled
• 3 potatoes, peeled
• 1/2  head of cabbage, sliced
• 3 cloves of garlic, chopped
• 3 black peppercorns
• 1 teaspoon cumin seeds
• 5 cardamom pods, crushed
• 1 teaspoon coriander
• 1 teaspoon ginger
• 1-2 tablespoons coriander/cilantro leaves
• salt to taste

Directions:

-Place the chicken in a in a large soup pan, cover with water, bring it to a boil.

-Skim the foam that rises to the top with a spoon.

-Boil for 15 minutes, then let simmer on a medium.

-Add tomatoes, potatoes, cabbage, carrots, garlic and the spices continue to cook for 30-40 minutes or until the chicken is tender and almost falling off from the bone.

-Garnish with more cilantro/coriander leaves.

-Serve with bead.