Yemenite Chicken Soup

Chicken soup is a staple the world around, the spices revealing its origin. This Yemenite recipe uses a modest amount of spice that give it a telltale Middle Eastern flavor.

METHOD

Combine cumin, turmeric, salt, and pepper. Blend well.

Toss chicken pieces in spice mixture. Place in a stockpot or large heatproof casserole over low heat and cook, turning chicken occasionally, until seared and browned (about 8 minutes).

Remove chicken from pot. Fill pot with water, then return chicken with the onions, carrots, and tomatoes. Bring to a boil. When boiling, cover and reduce heat to low. Simmer, occasionally skimming off foam, for one to two hours. When ready to serve, sprinkle on coriander.

Serves: 6

Contributor: Elinoar Moore

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