Yemenite Chicken Soup
Prep Time Minutes 30
Cook Time 2 Hours
Passive Time
Servings People
| Prep Time Minutes 30 | Cook Time 2 Hours | Passive Time | Servings People |
This is a warm and comforting chicken soup, with a delicious Mediterranean twist. The addition of cilantro, dill and parsley as well as the Hawayij spice mix with cardamom, coriander, and turmeric turn this chicken soup into a Yemenite feast. If you like spice, try adding a teaspoon the homemade Zhug to your bowl before taking your first bite - or eat this with a side pita and zhug.
Ingredients
- 1 i Chicken cut in half or cut into pieces
- salt and pepper to taste
- 2 Onions chopped
- 8 Cloves Garlic left whole
- 1 Tomato
- 2 Stalks Celery chopped
- 2 TBS Hawayij spice mix
- 3 Carrots chopped into bite sized pieces
- 3 Potatoes (optional) chopped into bite sized pieces
- ¼ Bunch Parsley
- ¼ Bunch Dill
- ¼ Bunch cilantro**
- Zhug to taste
Zhug
- 1/4-1/2 cup Oil
- 1/2 tsp Cardamom
- 1/2 tsp Cumin
- 1 tsp Salt
- 1 Head Garlic peeled and cloves separated
- 1/2 Bunch Parsley
- 1/2 Bunch cilantro**
- 1 Jalapeno pepper cut into chunks with seeds and all
Hawayij
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp caradmon
- 2 tsp Turmeric
- pinch Saffron optional
- 1 tsp Pepper
- 1 tsp caraway seed
- 1/2 Bunch Parsley
- 1 tsp Salt
- 1/2 tsp Cumin
- 1/2 tsp Cardamom
- 1/4-1/2 cup Oil
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Ingredients
Zhug
Hawayij
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- Place chicken in a large stock pot or dutch oven and cover with water by an inch or two. Add salt and pepper to taste.
- Bring to a boil and then simmer for 30 minutes, skimming off the foam that forms on the top.
- After 30 minutes, add the onions, garlic, tomato (whole) and celery as well as 2 TBS Hawayij.
- Cook for one hour and add the herbs, carrots and potatoes.
- Cook for another 20-30 minutes, or until the vegetables are cooked through.
- Serve with extra hawayij and the zhug for people to add to their individual bowls.
- To make the hawayij: Place all spices in a small bowl and combine
- To make the Zhug: Place all ingredients other than the olive oil into a food processor. Process until the mixture forms a chunky paste. Then slowly pour in the olive oil while the processor is on. The mixture should resemble a thick paste with small chunks.
