Yeah baby!!! I’m coming at you with a pot of liquid gold, aka my YEMENITE CHICKEN SOUP, the most comforting bowl of deliciousness everrrr! Look for Hawaij for Soup (not to be confused with Hawaij for Coffee, it’s sweet counterpart) at Middle Eastern Markets. You’re welcome!
To view the reel on Instagram click here.
Yemenite Chicken Soup
2 tbsp hawaij for soup
2 tbsp extra virgin olive oil
5 chicken thighs (skin on)
3 carrots, cut into large chunks
3 large yukon gold potatoes, quartered
1 large tomato, diced
1 head fresh garlic, peeled
bunch of cilantro
salt to taste
water
Method:
Mix hawaij with olive oil and rub it over the chicken thighs. Add your chicken to a pot with diced tomatoes, potatoes, carrots, garlic, and cilantro. Season to taste with salt and add water to cover the ingediants by 2 inches. Cover the pot and bring to a boil. Lower the heat and simmer for a minimum of 4 hours (the longer the better!).
Related Recipes:
Hawaij Couscous
Cream of Chicken Soup In Bread Bowls
Leftover Chicken Soup Pot Pie
Your recipe says and in the vid you say to use chicken thighs, but you show whole legs, which obviously is double the amount of chicken. Which do we use? I’d like to make it tomorrow…it looks awesome! Thx
I use leg quarters as per the video.