Yemenite chicken soup

Ingredients

• 1-1.2 kg chicken bits with bones and skin
• 4 large potatoes, peeled and quartered
• 2 medium-sized tomatoes, quartered
• 10 garlic cloves, peeled
• 2 spring onions, sliced across to create 3cm pieces
• 5-6 whole cardamon pods
• 1 flat tablespoon hawaij spice mixture
• 1 teaspoon turmeric
• Salt to taste

Preparation

• Put all ingredients into a large pot and fill with cold tap water until just covered. Bring to a boil on high heat and skim off any foam that floats on the surface Reduce the heat to low and simmer uncovered for about 15 minutes, skimming off any additional foam, then cover and continue simmering for about 1 hour/45 minutes. Adjust the seasoning and serve hot with fresh pita bread or - like now during Passover - with matzos.

Questions

Photos of members who cooked this recipe