My recipe is a bit different from the normal one for Yemenite chicken legs soup. I wouldn't dare go against tradition to say it's better, but some people might like it better.
Ingredients:
- 1 chicken leg/thigh quarter per person, with the skin on
- 1 medium or 1/2 large potato per person, cut into halves or quarters, no smaller than that
- 1 onion, small for 1-2 people, a large one for 3 or more
- 1 clove of garlic
- 1 teaspoon dry parsley
- 1 level teaspoon soup hawaj per person
- 1/4 teaspoon fenugreek per person
- olive oil
- gray salt (or at least sea salt)
Instructions:
- Rub the chicken with the spices and a little salt. Try to get a bit of it under the skin where it's possible.
- Heat a little olive oil in the bottom of the pot.
- Sear the chicken until it starts to brown a little.
- Chop and then add the onions, and cook until they become just slightly clear.
- Chop or crush the garlic, and add this. Let it get hot, but don't allow it to burn.
- Add 2 cups of water for every person.
- Cover, and bring to a boil on high heat.
- When it's boiling well, turn the heat down to low or medium-low, and let it simmer for an hour or two. The longer you do this, the more tender the chicken will be.
When you serve it, each person should get a leg and thigh quarter and one potato in the bowl with their soup. |
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