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Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan, founder of New York–based hot sauce and chutney company Basbaas, a rich aromatic experience. It’s traditional to eat stews like diaag qumbe with a whole banana (get ready for a delicious study in contrasts), and can be served atop white rice or a bed of spinach.
Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.
We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish that retains the comforting and fragrant qualities of the beloved original. Seek out the highest-quality basmati rice you can find (we recommend Daawat brand) it will make a world of difference in yielding supremely fluffy, evenly cooked rice.