Yemenite Soup With Chicken and Hawaij — Jewish Food Society

Ingredients

• 1 (3 ½ to 4 pound) chicken, cut into pieces
• 2 tablespoons olive oil
• Kosher salt
• 2 large Russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 large yellow onion, roughly chopped
• 1 large carrot, roughly chopped
• 1 large zucchini, peeled and cut into ½-inch pieces
• 1 large Beefsteak tomato, roughly chopped
• 1 garlic clove
• 1 to 2 teaspoons soup hawaij
• Chopped fresh parsley or cilantro leaves, for serving
• Lachuch (Yemenite flatbread) or another flatbread, for serving
• Hilbe (Yemenite fenugreek paste), for serving