Yemenite Chicken and Vegetable Soup with Turmeric | Christopher Kimball’s Milk Street | Recipes, TV

Name: Yemenite Chicken and Vegetable Soup with Turmeric | Christopher Kimball’s Milk Street | Recipes, TV
Ingredients: 2 ¼ teaspoons ground turmeric; 1 ½ teaspoons ground cumin; 1 ½ teaspoons ground coriander; ¼ teaspoon ground cardamom; ⅛ teaspoon ground cloves; Kosher salt and ground black pepper; 2 pounds bone-in, skin-on chicken breasts, patted dry; 4 tablespoons plus 1 teaspoon extra-virgin olive oil, divided; 1 medium yellow onion, halved and thinly sliced; 4 medium garlic cloves, minced; 2 tablespoons minced cilantro stems, plus 2 cups lightly packed cilantro leaves and tender stems, divided; 1 pound russet potatoes, peeled and cut into 1-inch chunks; 2 medium carrots (roughly 8 ounces total), peeled and cut into ½-inch rounds; 4 scallions, roughly chopped; 2 tablespoons drained pickled jalapeños; ½ teaspoon ground fenugreek (optional)

www.177milkstreet.com

In our version, we combine a handful of ground spices from the pantry, and we season in stages to create layers and depth of flavor.

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Ingredients

2 ¼ teaspoons ground turmeric
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
¼ teaspoon ground cardamom
⅛ teaspoon ground cloves
Kosher salt and ground black pepper
2 pounds bone-in, skin-on chicken breasts, patted dry
4 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 medium yellow onion, halved and thinly sliced
4 medium garlic cloves, minced
2 tablespoons minced cilantro stems, plus 2 cups lightly packed cilantro leaves and tender stems, divided
1 pound russet potatoes, peeled and cut into 1-inch chunks
2 medium carrots (roughly 8 ounces total), peeled and cut into ½-inch rounds
4 scallions, roughly chopped
2 tablespoons drained pickled jalapeños
½ teaspoon ground fenugreek (optional)