RFCJ RECIPE ARCHIVE
Posted by : G. Sample Chicken Soup #2, Drora's Spicy Yemenite - meat
When I posted to the thread on break-fast traditions about a spicy Yemenite chicken soup that my sister serves, someone asked for the recipe, so I thought I'd take the opportunity to share it with you all. (enjoy, Karen! ) Sorry that the amounts are rather ambiguous, this is the way I received the recipe from my sister. I've put 'suggested' amounts in parenthesis. "Drora's Spicy Yemenite Chicken Soup" Ingredients: Whole chicken - cut up Water - enough to cover the chicken, in a large pot 1 tsp. Hawaigh (an Israeli spice, a possible substitute might be cumin) Cardamom (1 tsp.) Carrots (2-3 large) Celery (2-3 stalks) Cabbage or Cauliflower (1/2 - 1 whole head) Tomatoes (2-3) Onions (1-2) Salt to taste 2 Whole Cloves 2 or More Cloves Garlic Chick Peas (1-2 cups) Winter Squash (butternut or acorn - 1 medium squash) White or Brown Rice (2 cups, dry) Water for cooking First put the water in a soup pot, cover and put on to boil. Then start cooking the rice, if you're using Brown (if using White, you can wait a bit until you start it). Then cut up all veggies into med-large chunks, as for a stew. Coarsely chop the onion. Mince the garlic. When the soup water boils, add the chicken and cook for 20 minutes at medium heat. Then, start the rice, if you haven't already. Add all the rest of the ingredients to the soup pot (veggies and spices). Cook until the vegetables are tender. Serve by spooning a portion of rice into each bowl (1/2 cup or more), and adding a ladle or two of soup. Note: Depending upon how much you give each person, this recipe can serve anywhere from 5 (as a main dish) to at least 8 (as a 'soup course'). Adjust the spices and garlic as to how 'hot' you want the flavor.
