Recipe: Yemenite Chicken Soup

Yemenite Chicken Soup

1 tablespoon ground cumin
1 tablespoon turmeric
Salt & freshly milled black pepper to taste
1 (3 - 4 pound) chicken
10 cups (2.5 liters) water
2 medium onions, halved
2 medium carrots, sliced
2 medium tomatoes
1/4 cup coriander, minced

METHOD:
Combine cumin, turmeric, salt, and pepper. Blend well.

Toss chicken pieces in spice mixture. Place in a stockpot or large heatproof casserole over low heat and cook, turning chicken occasionally, until seared and browned (about 8 minutes).

Remove chicken from pot. Fill pot with water, then return chicken with the onions, carrots, and tomatoes. Bring to a boil. When boiling, cover and reduce heat to low. Simmer, occasionally skimming off foam, for one to two hours. When ready to serve, sprinkle on coriander.

Serves: 6
adapted from source: Elinoar Moore