YEMENITE CHICKEN SOUP WITH SKHUG
They say chicken soup fixes everything and this one is no exception. Rich in spice, it is based on a recipe from the Jewish Yemenites, who have a rich food culture.
Ingredients
For the Chicken soup
4 Agria Potatoes, peeled and halved
2 Red Onion, peeled and halved
1 Carrot
1/4 pumpkin, peeled and cut into chunks
1 organic free range chicken
1 can chopped tomatoes
2 tsp Salt
1 tsp freshly cracked black pepper
1 Tbsp turmeric powder
1 Tbsp ground cumin seeds
1/2 tsp ground cloves
1/2 tsp ground cardamom
For the Skugh
3 bunches Fresh coriander, leaves well washed and drained
5 Garlic Cloves, peeled
2-5 red chillies, deseeded
1 1/2 tsp ground cumin
1/2 tsp Ground Cloves
Salt and Pepper to taste
Method
For the Chicken soup:
Using a food processor with a grating attachment or a hand grater, julienne all the vegetables
Place the vegetables and chicken in a large stock pot and cover with water. Cover and cook over a medium heat for 1 hour before removing the chicken to cool
Once cool enough to handle, shred the meat and discard the skin and bones
Add the salt, pepper and ground spices to the stock, mixing well then cooking for a further 10 minutes to incorporate well
Return the chicken to the pot and heat through
Serve in deep bowls and top with a good heaped tablespoon of Skhug (see below)
For the Skhug:
In a food processor blend all the ingredients together well, add a little oil or water for consistency