Cookstr.com

Chicken in the Pot, Yemenite Style

Updated February 23, 2016
4.00

0 Comments

Cookbook

1,000 Jewish Recipes

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

In many Yemenite families the midday meal during the week often revolves around a big pot of golden, aromatic chicken soup. This is a flavorful, whole-meal soup that I like to prepare often. Potatoes are traditional but I add plenty of other vegetables according to the season: carrots and zucchini all year, yellow crookneck squash and green beans in summer, green peas in spring, butternut squash and sometimes mushrooms in the winter. Serve it Yemenite style, with fresh pita bread and the spicy Yemenite chutney called zehug on the side.

Makes6 servings

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, healthy, kosher, lactose-free, low-fat

Mealdinner, lunch

Moodblue

Taste and Texturemeaty, savory, spiced

Type of Dishchicken soup

Ingredients

  • 2½ to 3 pounds chicken pieces, fat and skin removed
  • Salt and freshly ground pepper, to taste
  • 5 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1 large onion, whole or sliced
  • 6 medium carrots, cut into 2-inch lengths
  • 4 large cloves garlic, coarsely chopped
  • About 2 quarts water
  • 6 medium boiling potatoes
  • 6 medium zucchini, halved and cut into 1-inch slices

Instructions

Put chicken in a large stew pan or pot. Sprinkle with salt, pepper, cumin, and turmeric. Add onion, carrots, garlic, and water. Bring to a boil. Cover and cook over low heat, skimming foam occasionally 1 hour.

Peel potatoes, if desired. Halve them, add to soup, and simmer 20 minutes. Add zucchini and bring to a simmer. Cover and cook over low heat 15 minutes or until vegetables are tender. Skim off fat. (If making soup ahead, refrigerate, then skim off fat.) Adjust seasoning; season generously with pepper. Remove chicken, discard skin, cut meat from bones, discard bones, and return meat to soup. Serve soup in fairly shallow bowls with chicken and vegetables.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password