Best Yemenite Chicken Soup Recipes

Yemenite Chicken Soup image

Provided by Jenn Louis

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 23

1/2 teaspoon whole cloves
1 1/2 teaspoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 1/2 teaspoons caraway seeds
1 tablespoon green cardamom pods
2 teaspoons celery seed
1 1/2 tablespoons ground turmeric
1 1/4 teaspoons ground cinnamon
1 tablespoon fine sea salt
1 large onion
2 ribs celery
3 cloves garlic
3 medium carrots, peeled
1/4 cup extra-virgin olive oil
1/4 cup Hawaii spice mix, add more to taste
1 1/2 quarts chicken stock
1/2 bunch parsley
1/2 bunch cilantro, plus more for garnish
2 pounds skinless chicken thighs, drumsticks, or whole legs
Kosher salt
2 Yukon Gold potatoes, peeled and diced, about 2 cups
1/2 cup tahini, for garnish

Steps:

Hawaii spice mix: Toast cloves, coriander, black peppercorns, cumin, caraway, cardamom pods, and celery seed in a dry skillet over medium heat until fragrant, 1-2 minutes. Shake occasionally to prevent burning. Remove from heat, then set aside in a bowl to cool completely.
Grind spices finely, adding in turmeric, cinnamon, and salt. Sift through a fine-mesh strainer into a bowl. If not using right away, store the blend in a tightly sealed container for up to one month. Makes ½ cup.
Chicken soup: Roughly chop onion, celery, garlic, and carrots. In a Dutch oven over medium-high heat, sauté vegetables in oil until soft and onions are translucent, 8-10 minutes. Add Hawaii spice mix and stir to combine.
Add stock to the vegetables. Roughly chop parsley and cilantro (including stems) and add to the pot. Bring soup to a gentle simmer. Meanwhile, season chicken with salt on both sides and add to the pot. Cover and simmer 30 minutes. Add diced potatoes and cook another 15 minutes, until chicken pulls from the bone and potatoes are tender.
Assembly: Place a piece of chicken into a bowl. Ladle vegetables around the chicken, followed by a ladle of broth. Garnish with fresh cilantro and a drizzle of tahini. Serve hot.

Yemenite Beef and Chicken Soup image

Provided by Devora

Time P2D

Yield 10-12 serving(s)

Number Of Ingredients 19

8 cups water
1/2 lb beef shoulder or 1/2 lb beef rib
2 marrow, bones
8 garlic cloves, peeled
2 large onions, quartered
1 large tomatoes
1/4 cup fresh parsley
1/4 cup dill
8 chicken pieces
2 carrots
4 celery ribs
1 tablespoon curry
1/2 teaspoon cumin
1 zucchini
3 potatoes, cut in 1-inch pieces
1 tablespoon hawaij (Yemenite spice)
salt and pepper
1 lemon, juice of
1 cup fresh cilantro

Steps:

In a large pot, place water, beef and marrow bones and bring to boil.
Lower heat and add garlic, onions, parsley and dill.
Cut a cross in the tomato (do not cut all the way through) and add to pot.
Cover pot and simmer 20 minutes.
Add the chicken and bring to boil.
Add carrots (peeled but whole), celery, curry and cumin.
Lower heat and simmer 20 minutes until cooked.
Refrigerate overnight.
In the morning, skim the layer of fat off the top. Fish out the chicken, remove the skin and bones, cut chicken into pieces and return chicken pieces to pot.
Add zucchini, potatoes, hawaij and salt and pepper to taste. Bring to boil, reduce heat and simmer covered 10 minutes.
Add lemon juice. Remove marrow. Garnish with cilantro.
Good served with z'chug (Yemenite chili pepper paste) and hilbe (Yemenite fenugreek paste) to taste.

Nutrition Facts : Calories 116.5, Fat 1.8, SaturatedFat 0.6, Cholesterol 12.7, Sodium 48.7, Carbohydrate 19, Fiber 3.2, Sugar 3.6, Protein 7.2

YEMENITE CHICKEN SOUP image

Yield 12/8 first/main course

Number Of Ingredients 10

12 cups water
4-pound chicken, skinned or unskinned, and cut into at least 8 pieces
2 teaspoons salt or to taste
1-1/2 tablespoons hawayij or to taste
3 large onions, peeled and quartered
8 to 9 cloves of garlic, peeled
3 medium potatoes, peeled and quartered.
2 carrots, peeled and cut into 2-inch chunks
2 cups hilbe
1 cup chopped cilantro

Steps:

Bring the water to a boil and add the chicken with the salt and the hawayij. Return the soup to a boil, add the onions, and simmer, uncovered, for 15 minutes. Skim off any foam that rises and add the garlic. Simmer 10 more minutes. Add potatoes and carrots and simmer, covered, for another 30 minutes. Serve each person a bowl of soup. Place the hilbe and cilantro in separate bowls. Let the guests add them to their own taste.