Yemenite Soup

Serves 4-6

Time 1 hour 20 minutes

Ingredients

2 tbsp extra virgin olive oil

6 chicken drumsticks

4 potatoes, scrubbed & halved

3 carrots, scrubbed and cut into large chunks

3 onions, quartered

4 stalks celery, including the green tops, cut into large chunks

2 cloves garlic, peeled and halved

¼ cup hawayej (Yemen spice mix including turmeric, cumin, black pepper, cardamom, coriander, ginger, cinnamon, caraway)

1L chicken or vegetable stock 

Salt and pepper, to taste

Fresh coriander, to serve

Method

In a large pot heat half the oil and brown the chicken. Remove from the pot and set aside. 

Heat the remaining oil and sauté the potatoes, carrots, onions, and celery for a few minutes until softened and the potatoes slightly browned. 

Add the garlic and hawayej. Stir to combine and add the chicken back to the pot along with the stock. Bring to a simmer and cook for at least an hour until the chicken is cooked through. 

Spoon into bowls and serve topped with fresh coriander. 

Optional: If you prefer not to serve on the bone - remove the meat from the bones, discard the bones and skin, and shred the meat before adding back to the soup.