Yemenite Chicken Soup
Yemenite chicken is a wonderfully brothy soup with warming cinnamon and allspice and robust turmeric and cumin in the Hawaij spice. It's a dish that's complex in flavor while the recipe is as straightforward as it gets.
12 - 15 chicken legs or thighs
2 cloves garlic
8 c. water
3 Tbsp. chicken bouillon powder
1.5 lb. potatoes, cubes
2 Tbsp. olive oil
2 Tbsp. Tomato paste
2 Tbsp. Hawaij seasoning
Cracked Black Pepper
Heat the oil in a large soup pot or the bottom of an instapot. Sear the chicken legs on both sides. When the last batch is cooking add the tomatoes paste and stir occasionally so it doesn't scorch.
Cover with water and add the bouillon. Add the garlic cloves, pepper, and Hawaij seasoning.
Stove top: Simmer for 15 minutes. Add the potatoes and continue cooking another 30 minutes until the meat falls off the bone and the potatoes are tender.
Crock pot: Transfer the seared chicken legs, water, seasonings, and potatoes and cook on high for 2-3 hours.
Instapot: Sear the legs in the pot and add the water, seasonings, and potatoes. Cook on high pressure for 21 minutes. Quick release.
Any cooking method, when it is done stir in the cilantro.