A comforting, thick chicken soup with potatoes, jalapeño, and xawaash, ideal for cold days or when feeling under the weather.
Ingredients:
1 lb (450g) chicken thighs, boneless, cut into chunks
1 medium onion, chopped
2 medium potatoes, diced
1 medium tomato, diced
1 jalapeño, sliced (adjust for heat)
2 garlic cloves, minced
1 tbsp xawaash (or mix: 2 tsp cumin, ½ tsp coriander, ¼ tsp black pepper, pinch of cloves, cinnamon, cardamom, ¼ tsp turmeric)
2 tbsp vegetable oil
4 cups chicken broth
1 tsp salt
Fresh cilantro, for garnish
1 medium onion, chopped
2 medium potatoes, diced
1 medium tomato, diced
1 jalapeño, sliced (adjust for heat)
2 garlic cloves, minced
1 tbsp xawaash (or mix: 2 tsp cumin, ½ tsp coriander, ¼ tsp black pepper, pinch of cloves, cinnamon, cardamom, ¼ tsp turmeric)
2 tbsp vegetable oil
4 cups chicken broth
1 tsp salt
Fresh cilantro, for garnish
Preparation (45 minutes):
Cook chicken: Heat oil in a pot over medium heat. Brown chicken chunks (5 minutes). Remove and set aside.
Sauté aromatics: In the same pot, cook onion until soft (5 minutes). Add garlic and jalapeño; cook for 1 minute.
Add spices and vegetables: Stir in xawaash, tomato, and potatoes. Cook for 5 minutes.
Simmer soup: Return chicken to the pot. Add broth and salt. Bring to a boil, then simmer for 25 minutes until chicken and potatoes are tender.
Serve: Garnish with cilantro. Serve with muufo or noodles.
