Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp black pepper
- 1 tsp salt
- 4 cups chicken broth
- 2 large tomatoes, chopped
- 2 green chili peppers, chopped
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- 1 bunch green onions, chopped
- 2 large potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 can chickpeas, drained and rinsed
- 1 lime, juiced
Special equipment needed:
- Large pot with lid
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, cumin powder, coriander powder, turmeric powder, black pepper, and salt. Cook for 1-2 minutes, stirring constantly.
3. Pour in the chicken broth and add the chopped tomatoes, green chili peppers, cilantro, parsley, and green onions. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
4. Add the cubed potatoes, sliced carrots, and drained chickpeas to the pot. Return the chicken thighs to the pot, making sure they are submerged in the liquid. Cover the pot with a lid and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Remove the chicken thighs from the pot and use an immersion blender or regular blender to puree the vegetables and broth until smooth. Return the chicken to the pot and stir in the lime juice.
6. Serve the Yemeni Saltah with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or beef
- Vegetable oil can be substituted with olive oil or ghee
- Green chili peppers can be substituted with jalapenos or serrano peppers
- Potatoes can be substituted with sweet potatoes or yams
- Carrots can be substituted with parsnips or turnips
Variations:
- Add more or less chili peppers to adjust the spiciness level
- Use lamb instead of chicken for a different flavor
- Add other vegetables such as zucchini or eggplant
Tips and tricks:
- Make sure to brown the chicken thighs before adding them to the pot for extra flavor
- Use an immersion blender for easier blending
- Adjust the seasoning to taste
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the Yemeni Saltah in a large bowl or individual bowls.
Garnishes:
Garnish with chopped cilantro, parsley, or green onions.
Pairings:
Serve with rice or bread.
Suggested side dishes:
- Hummus
- Baba ganoush
- Tabouli salad
Troubleshooting advice:
- If the broth is too thin, simmer the Yemeni Saltah for longer to thicken it up.
- If the broth is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Yemeni Saltah is a traditional Yemeni stew that is typically made with lamb or chicken and vegetables. It is a popular dish in Yemen and is often served during special occasions.
Flavor profiles:
The Yemeni Saltah has a rich and savory flavor with a hint of spice from the chili peppers.
Serving suggestions:
Serve the Yemeni Saltah with rice or bread for a filling and satisfying meal.
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Region: Yemeni