How to Make Hawaij | Capture the True Taste of Yemeni Cuisine (Slideshow)

Toast cumin, coriander, black pepper, cardamom, turmeric, ginger, garlic, cinnamon, cloves, and nutmeg in a dry skillet over medium heat until fragrant, about 2-3 minutes.

Remove spices from heat and let cool, then grind into a fine powder.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in the ground spice mixture and cook for another minute to release flavors.

Add chicken pieces to the pot and brown on all sides, about 5-7 minutes.

Incorporate chopped carrots and potatoes, stirring to coat with spices.

Add chickpeas and pour in broth to cover the ingredients.

Bring to a simmer, then reduce heat to low and cover the pot.

Cook for 30-40 minutes, or until chicken is cooked through and vegetables are tender.

Taste and adjust seasoning with salt as needed.

Garnish with chopped parsley before serving.

Equipment Needed

Dietary

Allergens