Yemenite-style chicken soup

Not your traditional chicken soup! This soups is infused with cilantro and Hawayej spice mix, which contains clove, cumin, turmeric, pepper and more.

For true Yemenites this soup is the center of the Yemenite cuisine. Most of the Yemenites I know will have a pot with soup in the fridge at any given time.

We eat ith with Schug and Lachuch (links)

(GF)

• 6 chicken drumsticks or thighs 

• 3 potatoes, peeled and cubed 

• ½ bunch cilantro, chopped

• 2 onions, sliced

• 3 tbsp oil

• 1 ½ “Hawaij” spice (link) 

• 1 tbsp salt and 1 tsp. pepper 

• 1 tbsp. Corn starch

1. In a pot cover the chicken with boiling hot water and cook for about 20 minutes. Remove from the heat and let it cool off. 

2. Using a knife or your hands,  pull apart the meat from the bone and skin. 

3. Heat the oil, add the Hawayej and the onions. Fry for 5 minutes. 

4. Add the potatoes, the cilantro and the chicken. Pour in about a 1 ½ liter of hot water. 

5. Bring to a boil and scoop the scum and season with salt and pepper. 

6. Cook for 30 minutes. 

7. Take out about ½ c of the soup liquid. Mix it with the corn starch. Pour into the pot and cook for 10 more minutes.

Although I am of Moroccan descent, I consider myself an honorary Yemenite. My brother-in-law of 30 something years has introduced the Yemenite cuisine into my family. Today we are having a Yemenite feast, minus the “Hilba” (fenugreek paste). 

Recipes, video and explanatory pics are attached.