Chicken Soup with Lachuh

Ingredients

• chicken legs (amount varies per person being served)
• potatoes cut into quarters (amount varies per person being served)
• hawayij spice for soup
• chicken bouillon cubes
• 3 tablespoons oil
• coriander leaves
• 1 whole onion
• water (amount varies per person being served)

For each person

• one leg of a chicken
• 1 potato
• 1 cup of water

Hawayij: a curry-like, Yemeni 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.
2. Take the white foam out.
3. Lower the fire and add the rest of the ingredients.
4. Cook for ¾ of an hour until the chicken is ready.
5. Add hawayij.
6. Grind the spices together thoroughly, and store them in an airtight jar.