Yemen | Yemenite Chicken Soup

CLICK HERE FOR THE RECIPE I USED

I typically have an easy time finding things to eat from Middle Eastern countries. I like the spices they use and the flavor profiles of of many Middle Eastern foods. I went in looking for a chicken recipe and found a lot that were very similar to other dishes I’ve made and this soup. Soup sounded kind of comforting so I opted to go with this recipe.

The prep process was about what you’d expect for a soup, lots of chopping veggies and some sautéing. I did have to coat the chicken with hawaij seasoning which is not something I’ve done for soups in the past. Hawaij is a blend of spices (turmeric, cumin, cardamom, pepper, and more!) and I had a jar in my cupboard from a previous recipe so I didn’t have to buy anything special for this one. I have no idea if people in larger towns/cities can find it in their grocery stores but I did have to order it online. Also, there are two different types of hawaij, one for coffee and one for food, and it is, apparently, very important to make sure you are buying the correct one. Not being a coffee drinker, I didn’t delve into the differences just double-checked I wasn’t buying the one for coffee.

The recipe I used calls for chicken thighs with the skin on. Other recipes for this soup call for a whole chicken, cut-up, but thighs are cheaper than a whole chicken, and reheat really well. I opted to remove the skin because I didn’t want “wet” skin in my soup.

I put the skin in a skillet and rendered as much of the fat out of it as I could. It was a long slow process but, at the end of it, I had some chicken schmaltz (lovely golden chicken grease) and very crispy chicken skin. I used a little bit of the schmaltz with olive oil to brown the chicken and sauté the vegetables. The rest went into a “schmaltz jar” in the freezer. The chicken skin was put in a baggie and I’m adding little crumbled up bits to Tort’s breakfasts in the morning. I rendered it by itself and completely unseasoned so it’s a nice little treat for her. I imagine dogs would love it too. It can also be salted/seasoned and eaten like a potato chip by the humans, if they wish to do that. (It is delicious but probably not good for you.)

You could probably use boneless skinless thighs but I wanted all the stuff that bones add to broth/stock.

Once everything is chopped and sautéed, it gets covered with liquid and it simmers until the potatoes and carrots are done. I confess I did not buy whole carrots and peel and chop them. I bought a bag of baby carrots and threw in what I felt was the equivalent of three carrots. And then I snacked on a bunch of them while the soup cooked. It worked and that is all that matters.

How was it?

It was wonderful. It is a nice comforting chicken soup seasoned with warm spices and topped with cilantro. The chicken was so tender it practically fell off the bone and nearly melted in my mouth. The broth was rich and velvety. It was filling and satisfying.

Would I make it again?

Yes. It wasn’t difficult and it would be amazing on a cold wintery day or when you’re just not feeling great.

Serve it with some hot fresh crusty French bread and, oh my!