Chicken breasts

Also called: Laab digaag (Soomaali) · Blancs de poulet (Français) · صدور دجاج (العربية)

What to look for

Choose breasts that are pale pink, plump and evenly thick, with no grey edges, liquid pooling in the tray or sour smell. Very thick breasts can be sliced in half so they cook evenly.