Yemeni Chicken Marak with Hawaij and Fenugreek

Name: Yemeni Chicken Marak with Hawaij and Fenugreek
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 lb (1360 g) bone-in, skin-on chicken thighs and drumsticks, about 6 pieces total, patted dry; 3 tbsp (45 ml) neutral oil; 2 medium (320 g) yellow onions, finely chopped; 6 cloves (18 g) garlic, minced; 1½ tbsp (10 g) Yemeni hawaij spice blend for soup; 1 tsp (3 g) ground turmeric; ½ tsp (2½ g) fenugreek seeds, lightly crushed; 2 tbsp (32 g) tomato paste; 3 medium (450 g) ripe tomatoes, coarsely grated on a box grater, skins discarded; 2½ quarts (2400 ml) water, cold; 2 tsp (8 g) kosher salt, plus more to taste; 1¼ lb (570 g) Yukon Gold potatoes, peeled, cut into 1½-inch (4 cm) chunks; 2 medium (200 g) carrots, peeled, cut into 1-inch (2.5 cm) pieces (optional); 1 bunch (90 g) fresh cilantro, stems and leaves separated; stems tied with kitchen string, leaves finely chopped; 1 whole (60 g) lemon, half juiced (about 1 tbsp / 15 ml), half cut into wedges for serving; 1 whole (15 g) green chile (serrano or jalapeño), seeded and finely minced; 1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed between your fingers (optional)

From the MyKitchenBank Kitchen

A fragrant, golden Yemeni chicken soup built on hawaij spice, tender potatoes and ripe tomatoes, finished with a bright cilantro-garlic-chile topping and a hint of fenugreek.

Prep: 25 min
Cook: 1 hr 15 min
Wait: 15 min
Total: 1 hr 55 min
Makes: About 3 quarts (6 generous bowls)

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Ingredients

6 servings

3 lb (1360 g) bone-in, skin-on chicken thighs and drumsticks, about 6 pieces total, patted dry
3 tbsp (45 ml) neutral oil
2 medium (320 g) yellow onions, finely chopped
6 cloves (18 g) garlic, minced
1½ tbsp (10 g) Yemeni hawaij spice blend for soup
1 tsp (3 g) ground turmeric
½ tsp (2.5 g) fenugreek seeds, lightly crushed
2 tbsp (32 g) tomato paste
3 medium (450 g) ripe tomatoes, coarsely grated on a box grater, skins discarded
2½ quarts (2400 ml) water, cold
2 tsp (8 g) kosher salt, plus more to taste
1¼ lb (570 g) Yukon Gold potatoes, peeled, cut into 1½-inch (4 cm) chunks
2 medium (200 g) carrots, peeled, cut into 1-inch (2.5 cm) pieces (optional)
1 bunch (90 g) fresh cilantro, stems and leaves separated; stems tied with kitchen string, leaves finely chopped
For the topping
1 whole (60 g) lemon, half juiced (about 1 tbsp / 15 ml), half cut into wedges for serving
1 whole (15 g) green chile (serrano or jalapeño), seeded and finely minced
1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed between your fingers (optional)

Equipment (7)

6-quart (5.5 L) heavy pot or Dutch oven with lid
Chef's knife and cutting board
Box grater
Fine-mesh skimmer or large spoon
Instant-read thermometer
Small bowl for the topping
Kitchen string

Steps

Before you start

Use bone-in, skin-on chicken thighs and drumsticks; the bones and fat give the broth its body.
Hawaij for soup is a savory blend of black pepper, cumin, turmeric and cardamom. Check that yours is that blend, not the coffee hawaij, which is sweeter.
Fenugreek seeds and leaves are both bitter if overused, so measure carefully.
Total time is about 1 hour 55 minutes, with the soup mostly simmering unattended.

1
Season the chicken
- Pat the chicken dry and sprinkle all over with 1 tsp of the salt and ½ tablespoon of the hawaij.
- Let it sit at room temperature while you chop the vegetables.
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Ready when: Surface of the chicken looks dry and evenly speckled with spice
Tip: Dry skin browns instead of steaming.
2
Brown the chicken
- Heat the oil in the pot over medium-high heat until it shimmers.
- Brown the chicken in two batches, skin-side down first, 3 to 4 minutes per side.
- Transfer to a plate.
- Pour off all but 2 tablespoons of fat.
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Ready when: Chicken is golden brown in spots; it does not need to be cooked through
Tip: Do not crowd the pot or the chicken will steam and turn gray.
3
Soften the onions
- Reduce heat to medium.
- Add the onions and a pinch of salt and cook, stirring and scraping up browned bits, for 7 to 8 minutes.
- Add the garlic and cook 30 seconds.
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Ready when: Onions are soft, translucent and lightly golden at the edges
Tip: If the pot scorches, splash in 2 tablespoons of water.
4
Toast the spices
- Stir in the remaining hawaij, the turmeric, crushed fenugreek seeds and tomato paste.
- Cook, stirring constantly, for 1 to 2 minutes.
- Add the grated tomatoes and cook 4 minutes, stirring.
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Ready when: Mixture smells toasty and fragrant, tomato paste darkens to brick red, and the tomatoes break down into a thick sauce
Tip: Keep stirring; ground spices burn quickly and turn bitter.
5
Simmer the chicken
- Return the chicken and any juices to the pot.
- Add the water, the cilantro stems tied in a bundle and the remaining salt.
- Bring to a boil over high heat, skim off foam, then reduce to a gentle simmer.
- Cover partially and cook 25 minutes.
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Ready when: Chicken is nearly tender and the broth is a clear golden color
Tip: Keep the simmer gentle, with only small bubbles, for a clearer broth.
6
Add the vegetables
- Add the potatoes and the carrots, if using.
- Cover partially and simmer 20 minutes more.
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Ready when: A knife slides easily into a potato chunk; chicken reaches 175°F (80°C) and meat pulls easily from the bone
Tip: Thighs and drumsticks are best at 175°F (80°C), where the connective tissue has melted.
7
Make the topping
- While the soup simmers, stir together the chopped cilantro leaves, minced chile, lemon juice, and the dried fenugreek leaves, if using, in a small bowl with a pinch of salt.
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Ready when: Topping looks bright green and glossy
Tip: Wash your hands well after handling chile and before touching your eyes.
8
Finish and rest
- Remove the cilantro stem bundle and discard it.
- Taste the broth and add salt if needed.
- Turn off the heat and let the soup rest, covered, for 5 minutes.
- Skim off excess fat from the surface if you like.
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Ready when: Broth tastes savory, well-spiced and balanced, not flat
Tip: Season at the end; the broth reduces as it cooks.
9
Serve
- Ladle chicken, potatoes and broth into warm bowls.
- Top each with a spoonful of the cilantro mixture and serve with lemon wedges for squeezing.
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Tip: Serve with flatbread or pita for dipping.

Good to know

Tips

Grating the tomatoes leaves the skins behind and gives a smooth, saucy base.
Use fenugreek sparingly; too much makes the soup bitter.
Skim foam early for a cleaner-tasting broth.
Squeeze lemon into each bowl at the table so the brightness stays fresh.

Make ahead

Make the soup up to 2 days ahead through step 8 and refrigerate; flavor deepens overnight. Prepare the topping fresh on the day of serving.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight container up to 4 days. Freezer: up to 3 months, though potatoes soften; freeze the broth and chicken without potatoes for best results. Reheat gently on the stove over medium-low heat until steaming hot (165°F / 74°C).

Substitutions

Yemeni hawaij spice blend for soup → 1 tsp ground cumin, 1 tsp black pepper, ½ tsp turmeric and ¼ tsp ground cardamom. A quick homemade version of soup hawaij.
ripe tomatoes → 1 cup (240 ml) canned crushed tomatoes. Good option when fresh tomatoes are out of season.
Yukon Gold potatoes → Russet or red potatoes. Russets break down more and thicken the broth; reds hold their shape.
bone-in, skin-on chicken thighs and drumsticks → Bone-in chicken breasts. Add them for the last 25 minutes only, to avoid dry meat; cook to 165°F (74°C).