← Nouns Cooking · Soup Pot

Ingredients

• 1.5 kg bone-in chicken pieces
• 2 tbsp Olive oil
• 2 tsp Soup hawaij (Yemeni spice blend)
• 2.5 l Water
• 1 Onion, roughly chopped
• 1 Tomato, roughly chopped
• 2 cloves Garlic
• 3 Potato, peeled and cut into chunks
• 2 Carrot, cut into chunks
• 1 Courgette (zucchini), cut into chunks
• 1 handful Coriander (cilantro), chopped
• Salt
• 6 flatbread, to serve (optional)

Method

1. Season the chicken with salt. Heat the oil in a large pot over medium heat and brown the pieces lightly for 6–8 min.
2. Sprinkle in the hawaij and stir for 30 seconds, until fragrant, then pour in the water. Bring to a boil and skim off any foam.
3. Add the onion, tomato and garlic, cover partly and simmer gently for 1 hour.
4. Add the potatoes and carrots and simmer for 20 min, then add the courgette and cook for 10 min more, until all the vegetables are tender and the chicken is cooked through (75°C/165°F).
5. Taste for salt, scatter with coriander and serve with warm flatbread, plus zhug (green chilli relish) for those who like heat.

Tips

• No hawaij? Mix 1 tsp turmeric, 1 tsp cumin, ½ tsp black pepper, ½ tsp coriander and a pinch each of cardamom and cloves.
• The flatbread is optional; skip it to keep the meal gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Jewish Food Society Milk Street 196 Flavors