Photo: Cala
Estimated Nutrition (whole recipe, rough)
518
Calories
38g
Protein
18g
Fat
52g
Carbs
Counts 8 of 13 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Soup | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Chicken legs
- Potatoes cut into quarters
- Hawayij: spice for soup
- chicken bullion cubes
- 3 tablespoons oil
- Coriander leaves
- 1 whole onion
- Water
- For each person:
- one leg of a chicken
- 1 potato
- 1 cup of water
- Hawayij: a cury-like, yemenite spice mixture:
- 2 tablespoons black peppercorns
- 1 tablespoon cumin seeds
- 1 teaspoon cardamom seeds
- 1 teaspoon saffron
- 2 teaspoons turmeric
Directions
1
Put the chicken legs into a pot and boil. Take the white foam out. Lower the fire and add the rest of the ingredients. Cook for 3/4 of an hour until the chicken is ready. Add Chilbah.
2
Grind the spices together thoroughly, and store them in an airtight jar.
3
Category:Yemeni Recipes
4
Category:Yemeni Soups
Recipe sourced from
fandom