Yemenite Chicken Soup Recipe

Step 1

To make the hawaij, warm a medium nonstick pan over medium heat. Add the peppercorns, cumin seeds, coriander seeds, cardamom pods, caraway seeds and cloves, and toast, constantly mixing, until the seeds darken, become fragrant, and begin to pop, 2-3 minutes. Immediately transfer to a plate to cool for about 5 minutes. Pour the peppercorn mixture into a spice grinder. Add the turmeric and cinnamon. Grind into a fine powder (in batches, if necessary). Transfer to an airtight container.

Step 2

To make the zhug, warm a small skillet over medium heat. Add the cumin seeds, coriander seeds, cardamom seeds and peppercorns, and toast until dark and fragrant, 1-2 minutes. Transfer to a plate and set aside to cool slightly. In a food processor, combine the toasted seeds and peppercorns, the cilantro, parsley, serranos, garlic, ginger, lemon juice, olive oil and salt. Process until emulsified, about 1 minute. Transfer to an airtight container.

Step 3

To make the hilbe, in a medium bowl, mix the fenugreek and ½ cup water. Cover and let sit at room temperature until it forms a gelatinous paste, at least 1 hour and up to overnight. The next day, transfer the paste to a food processor. Add ½ cup water, the zhoug, lemon juice and salt and blend until well combined. Transfer to an airtight container.

Step 4

To make the chicken soup, in a large bowl, massage the chicken with the lemon juice and 1 Tbsp salt. Let sit at room temperature for at least 5 minutes and up to 30 minutes. Rinse the chicken well.

Step 5

Place the chicken in a large stockpot and add cold water to cover by 1-2 inches. Cover the pot and bring to a boil over high heat. Uncover and boil, periodically skimming off any foam that rises to the top, for about 30 minutes.

Step 6

Add the onions, carrots, celery, garlic, parsley, ¼ cup of cilantro, the hawaij, the remaining 1 Tbsp salt and the pepper. Reduce the heat to medium and simmer uncovered until the soup is a deep yellow, 30-45 minutes. Taste and adjust the seasoning, if necessary. If the flavor is too concentrated, add a little water.

Step 7

Divide among eight bowls, placing a whole small onion (or half a large onion) in each bowl. Serve with lemon wedges, hilbe and zhug.