Yemenite Chicken and Vegetable Soup with Turmeric
- Makes4 to 6 servings
- Cook Time1½ hours
- Active time plus cooling1 hour active
- 6
The soup called marak temani is a fragrant, chunky, golden-hued meat- and vegetable-studded broth that originates with Yemenite Jews. Its defining flavor is savory hawaij, a Yemeni seasoning blend of turmeric, cumin, black pepper and cardamom, but often includes a number of other warm spices. 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. Marak temani customarily is served with two condiments: zhoug, a spicy pesto-like herb puree, and hilbe, a paste made by blending soaked fenugreek seeds with lemon juice. We make a simplified zhoug using cilantro, scallions and pickled jalapeños for punchy, tangy heat. Spoonfuls of the puree added to individual bowls give the soup a pot of green, grassy freshness and pleasing heat. We serve this with warmed flatbread.
Don’t use boneless chicken breasts for this soup. We rely on the bones and skin of whole bone-in breasts, rather than store-bought chicken broth, to provide body and richness in the broth.
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