Yemenite Soup With Chicken and Hawaij

Name: Yemenite Soup With Chicken and Hawaij
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

www.jewishfoodsociety.org

Photographer: Armando Rafael. Food Stylist: Mariana Velasquez.

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