Yemenite Chicken Soup

Ingredients
• 2.5 pounds of chicken pieces, fat removed
• 5 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 1 large onion cut in 4 chunks
• 4 carrots, cut into 2 inch lengths
• 6 cloves of garlic, coarsely chopped
• 2 quarts of water
• 6 medium boiling potatoes
• salt and ground pepper, to taste

*please note that the cumin and turmeric can be replaced with 2.5 – 3 tablespoons of Hawaij

Preparations
1. Place chicken in a pot. Sprinkle with spices. Add onion chunks, carrots, garlic and water. Bring to a boil. Cover and cook over a low heat for one hour.
2. Halve potatoes, add to soup and simmer for 20 more minutes. Skim off fat. Adjust seasoning. Serve in shallow bowls with hilbeh, skhug , and pita on the side.