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Yemeni chicken soup


½ onion, chopped
½ green chili, more or less to taste
3 cloves garlic
½ tsp. cumin
¼ tsp. ground pepper
3-4 cardamom pods
½ tsp. turmeric
1 tsp. salt
½ tsp. ground coriander
2 lbs. chicken with bone
¼ bunch cilantro, chopped
1 tbsp. canned tomato paste
2 medium potatoes, peeled
5 cups water

How to make

Sauté onion, garlic, and green chili in oil until garlic is browned and onion translucent. Add cumin, pepper, cardamom, turmeric, and coriander, and salt and mix.Add chicken and cook for 5 minutes until outsides are slightly browned. Add tomato sauce, cilantro, water, and potatoes. Cover and cook for 45 minutes to 1 hour over medium heat, adding more water if necessary. NOTE: If you prefer potatoes firm, slow-cook chicken first then add potatoes at the end and cook for about 30 minutes. Garnish with cilantro and serve with Hulba.


meir levi

Thank you from israel!

Please post more recepies!

04.30.2013 Reply


thanks for your comment, and I plan on doing so. :)



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Loved it, halved the quantities though, soaked basmati rice for 20 mins then added to soup for last 6-8mins, delicious! Allin one pot, less washing up :)

07.10.2013 Reply


I love your recepies and have tried many so far. It is so good thanks and many thanks indeed.

08.22.2013 Reply


wheres the hawaij???!!!!!

02.28.2014 Reply