Joan Nathan's Chosen Food: Yemenite Chicken Soup

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more economical.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried parsley

Parsley is a lower-cost herb with a similar flavor.

Put the chicken in water to cover for about three inches.

Skim off the scum that forms as it cooks using a mesh spoon.

Chop and prepare spices: cardamom, black caraway seed, cumin seed, pepper, coriander, turmeric, saffron.

Use a small food processor to grind the spices, leaving some pieces unchopped as they will disintegrate in the soup.

Add 2 onions and 8 cloves of garlic to the pot, mashing the garlic.

Quarter the celery and add it to the pot.

Add about 2 tablespoons of hawa to the pot and cook on low heat for about an hour.

After an hour, add the carrots and potatoes to the pot, ensuring they don't disintegrate by adding them later in the cooking process.

Add a spice combination of parsley, dill, and cilantro, saving some for garnish when serving.

Make the tug by mixing garlic, cumin, cardamom seeds, jalapenos, and cilantro with oil, and serve it at the table instead of adding it to the soup.

Prepare the hila with soaked fenugreek seeds, lemon juice, salt, and a tiny bit of the tug, whipping it together.

Stir in some fresh herbs into the soup and add a tiny bit of the sug and a pinch of hawa for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens