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.
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).
In a food processor blend all the ingredients together well, add a little oil or water for consistency.
4 Agria Potatoes peeled and halved
2 Red Onion peeled and halved
1/4 pumpkin peeled and cut into chuncks
1 organic free range chicken
1 can chopped tomatoes
2 teaspoon Salt
1 teaspoon freshly cracked black pepper
1 tablespoon turmeric powder
1 tablespoon ground cumin seeds
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
3 bunches Fresh coriander leaves well washed and drained
5 Garlic Cloves peeled
2-5 red chillies deseeded
1-2 teaspoon ground cumin
1/2 teaspoon Ground Cloves
Salt and Pepper to taste