Yemenite chicken soup with black hawaij
Bone-in chicken and potatoes in a broth with turmeric, tomato and mint.
Active time20 min
Cooking1 h 30 min
Total1 h 30 min
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Ingredients
- 20 fresh mint leaves
- 2 onions
- 4 potatoes
- 1 ripe tomato
- 1.5 kg raw whole chicken cut into pieces
- 1 tsp ground turmeric
- 2 l water
- 2 tsp prepared black hawaij without turmeric
- 1 pinch of salt — optional
Preparation
Peel and chop the onions. Wash and grate the tomato. Rinse the mint leaves. Peel and halve the potatoes.
20 fresh mint leaves2 onions4 potatoes1 ripe tomato- knife
- chopping board
- grater
- peeler
Bring the measured water to the boil in a stockpot. Add the chicken pieces and bring back to the boil. Skim off the foam with a spoon. Add the turmeric, black hawaij, onions, tomato and mint. Add the optional salt now if using. Simmer for about 60 min, until the chicken is tender and cooked through.
1.5 kg raw whole chicken cut into pieces1 tsp ground turmeric2 l water2 tsp prepared black hawaij without turmeric1 pinch of salt — optional- stockpot
- spoon
Add the potatoes to the broth. Cook for about 20 min, until easily pierced with a knife tip. Serve the chicken, potatoes and broth together, taking care with the bones.
- stockpot
- knife
- ladle
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration