DIGAAG QUMBE ( CHICKEN STEW WITH YOGURT & COCONUT)

Serves: 4

2 medium vine-ripened tomatoes, coarsely chopped 1 jalapeno, stemmed and coarsely chopped (use less or leave out if you don't want things too spicy)

1 red bell pepper, stemmed, seeded and coarsely chopped 1 tbsp (15 ml) tomato paste

1/2 cup (125 ml) plain yogurt 2 tbsp (30 ml) Xawaash spice mix (see recipe)

2 tsp (10 ml) kosher salt, plus more as needed

1/4 cup (60 ml) extra-virgin olive oil or canola oil

1 large red onion, finely chopped 2 large garlic cloves, minced 1 tbsp (15 ml) minced ginger 1 baking potato, cut into bite-sized pieces

2 carrots, cut into thin coins

1 lb (454 g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup (250 ml) full-fat unsweetened coconut milk

Large handful of cilantro leaves, finely chopped

Cooked rice and bananas, for serving

1. In the jar of a blender, combine the tomatoes, jalapeno, bell pepper, tomato paste, yogurt, xawaash and salt and purée until smooth. Set aside.

2. Warm oil in a large Dutch oven or other heavy pot set over medium heat. Add the onion, garlic and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.

3. Stir in the blended tomato mixture, bring the mixture to a boil, then immediately lower the heat, cover and cook until very fragrant, about 10 minutes.

4. This initial cooking forms the base of the sauce. Stir in the potato, carrots, chicken and coconut milk.

5. Cover the pot and cook, uncovering it to stir occasionally, until the vegetables are tender and the chicken is cooked through, about 30 minutes.

6. Season the stew to taste with salt. Serve hot, sprinkled with the cilantro, over cooked rice and with bananas alongside (don't slice the bananas, just serve them whole and take a bite as you eat the stew).

Note: Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).