Yemenite Chicken Soup
Ingredients
- 2 tbsp Hawaij for Soup
- 2 tbsp Extra Virgin Olive Oil
- 5 pieces Chicken Thighs Skin on
- 3 pieces Carrots Cut into large chunks
- 3 pieces Yukon Gold Potatoes Quartered
- 1 large Tomato Diced
- 1 head Garlic Peeled
- 1 bunch Cilantro
- to taste Salt
- 2 inches Water To cover ingredients
Instructions
- Mix hawaij with olive oil and rub it over the chicken thighs.
- Add chicken to a pot with diced tomatoes, potatoes, carrots, garlic, and cilantro.
- Season to taste with salt and add water to cover the ingredients 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!).
