Yemenite Soup

(Chicken Soup with Lachuh)

Chicken legs

Potatoes cut into quarters

Hawayij: spice for soup

chicken bullion cubes

3 tablespoons oil

Coriander leaves

1 whole onion

Water

 

For each person: one leg of a chicken

1 potato

1 cup of water

 

Hawayij: a cury-like, yemenite spice mixture:

2 tablespoons black peppercorns

1 tablespoon cumin seeds

1 teaspoon cardamom seeds

1 teaspoon saffron

2 teaspoons turmeric

Put the chicken legs into a pot and boil. Take the white foam out. Lower the fire and add the rest of the ingredients. Cook for 3/4 of an hour until the chicken is ready. Add Chilbah.

Grind the spices together thoroughly, and store them in an airtight jar.