Digaag Duban (Somali Style Baked Chicken)
Digaag Duban (Somali Style Baked Chicken)
Digaag Duban, also known as Somali Baked Chicken, is a flavorful dish featuring marinated chicken drumsticks baked to perfection. Infused with a blend of spices and saffron, this dish is a perfect appetizer or side dish, popular in East African and Somali cuisine.
Equipment
- Spice grinder or mortar and pestle
- Tongs or spatula
Ingredients
- 10 chicken drumsticks skin removed
- ½ tsp black peppercorns
- ½ tsp coriander seeds
- ¾ tsp cumin seeds
- ½ inch cinnamon bark
- ¾ tsp chilli powder
- Juice of ½ lemon
- saffron
- 3 tbsp olive oil
- Salt
- Lemon wedges
- 2 tbsp coriander leaves
Instructions
Prepare the Chicken:
- Clean and wash the chicken drumsticks thoroughly. Pat them dry with a paper towel.Prick or score the flesh of the drumsticks to help the marinade penetrate deeply.
Make the Marinade:
- Using a spice grinder or mortar and pestle, grind the black peppercorns, coriander seeds, cumin seeds, cinnamon bark, and chili powder into a coarse powder.In a mixing bowl, combine the ground spice mixture with saffron strands, lemon juice, olive oil, and salt. Mix well.
Marinate the Chicken:
- Add the chicken drumsticks to the bowl with the marinade. Toss to coat the drumsticks evenly.Cover the bowl and refrigerate for at least 2-3 hours, or preferably overnight, for best flavor.
Bake the Chicken:
- Preheat the oven to 180°C (350°F) for a fan-forced oven.Line a baking tray with baking paper and arrange the marinated chicken drumsticks on the tray.Bake for 20-25 minutes, turning the drumsticks halfway through, until the chicken is fully cooked and golden brown.
Serve:
- Once baked, remove the chicken from the oven and let it rest for 5 minutes.Garnish with finely chopped coriander leaves and serve with lemon wedges.
Notes
Recipe Tips:
- Marination: For maximum flavor, marinate the chicken overnight in the refrigerator.
- Spice Level: Adjust the amount of chili powder according to your preferred spice level.
- Serving: This dish pairs well with Somali chapati, rice, or as an appetizer with dipping sauces.
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