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YEMENI CHICKEN SOUP

Serves 6

• 3 pounds chicken quarters
• 1 onion, thinly sliced
• 4 garlic cloves, chopped
• 6 carrots, cut into 2-inch pieces
• 6 small yellow potatoes, washed and cubed
• 6 small zucchini, cut into 1-inch coins
• 5 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 8 cups water

Use a 6-quart or larger slow cooker. Place the chicken into the insert, and add the onion, garlic, carrots, potatoes, and zucchini. Add all the spices and seasonings, and pour in the water. Cover, and cook on low for 8 hours. Remove the lid, and carefully pick out and discard all the chicken skin and bones. Stir well. Season with additional salt and pepper, if desired, at the table.

The Verdict

Kate from New York wrote to me and shared that she loves to adapt this Yemeni staple according to whatever fresh vegetables she has on hand. This is a traditional midday meal in the Yemeni culture, and Kate pairs it with pita bread and zhug, a hot sauce made from chiles, cilantro, and lemon.