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Yemenite Chicken and Vegetable Soup with Turmeric

Yemenite Chicken and Vegetable Soup with Turmeric

By Courtney HillDecember 5, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    1½ hours
  • Active time plus cooling
    1 hour active
  • Rating

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.

Tip

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.

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)

Step 1

In a small bowl, stir together the turmeric, cumin, coriander, cardamom, cloves and 1 teaspoon pepper. Season the chicken on all sides with 2 teaspoons of the spice mixture and 1½ teaspoons salt.

Step 2

In a large pot over medium-high, heat 1 tablespoon of the oil until shimmering. Add the chicken skin side down, then reduce to medium. Cook, turning occasionally, until golden brown on all sides, 6 to 8 minutes. Transfer to a large plate.

Step 3

To the pot over medium, add 1 teaspoon of the remaining oil, the onion, garlic, minced cilantro stems, 1 tablespoon of the remaining spice mix and ¼ teaspoon salt. Cook, stirring, until fragrant, 30 to 60 seconds. Add 1 tablespoon water and scrape up the browned bits, then cook, stirring occasionally, until the onion has softened, about 5 minutes.

Step 4

Add 2 quarts water, then add the chicken and accumulated juices and ½ teaspoon salt; if the chicken is not fully submerged, turn the pieces skin side down. Bring to a simmer over medium-high, then reduce to medium-low, cover partially and cook, adjusting the heat as needed to maintain a gentle simmer, until a skewer inserted in the thickest part of the chicken meets no resistance, about 25 minutes.

Step 5

Meanwhile, in a food processor, combine the remaining 2 cups cilantro, the scallions, pickled jalapeños, fenugreek (if using), remaining 3 tablespoons oil, 1 teaspoon of the remaining spice mix and ¼ teaspoon salt. Process until as smooth as possible, about 1 minute. Transfer to a small bowl for serving.

Step 6

When the chicken is done, transfer it to a clean plate. Add the potato and carrots to the pot and return the broth to a simmer over medium. Cover partially and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Meanwhile, shred the chicken into large bite-size pieces; discard the skin and bones.

Step 7

When the vegetables are tender, stir in the shredded chicken and the remaining spice blend. Cook over low, stirring occasionally, until heated through, about 5 minutes. Taste and season with salt and pepper. Ladle the soup into bowls and offer the herb puree on the side.

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