Yemeni Chicken Saltah with Whipped Fenugreek Hilbeh

Name: Yemeni Chicken Saltah with Whipped Fenugreek Hilbeh
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoons (22 g) whole fenugreek seeds, rinsed, then soaked in 1 cup (240 ml) cool water for 4 hours or overnight; ½ cup (120 ml) cold water, for whipping; 2 cloves (8 g) garlic, peeled; 2 tablespoons (30 ml) fresh lemon juice; 1 whole (10 g) green chile (serrano), stemmed, roughly chopped (optional); ½ teaspoon (3 g) fine sea salt; 3 pounds (1360 g) bone-in, skin-on chicken thighs and drumsticks, skin removed if you like, patted dry; 3 tablespoons (45 ml) neutral oil or ghee; 1 large (about 10 oz) (280 g) large yellow onion, finely diced; 5 cloves (20 g) garlic, minced; 2 tablespoons (14 g) hawaij spice blend (see substitutions for homemade mix); 2 tablespoons (32 g) tomato paste; 1¼ pounds (570 g) ripe tomatoes, grated on a box grater, skins discarded (or pureed); 1 whole (10 g) green chile (serrano), left whole, pierced once with a knife (optional); 4 cups (960 ml) hot water; 2 teaspoons (8 g) kosher salt, plus more to taste; 1½ pounds (680 g) Yukon Gold potatoes, peeled, cut into 1½-inch (4 cm) chunks; ½ cup (20 g) fresh cilantro, leaves and tender stems, chopped; 6 pieces flatbread (malawah, pita or khubz), warmed

From the MyKitchenBank Kitchen

Yemen's national stew: chicken and potatoes simmered in a fragrant tomato, hawaij and cilantro broth, served bubbling hot under a frothy, tangy whipped fenugreek foam with flatbread for scooping.

Prep: 35 min
Cook: 55 min
Wait: 4 hr
Total: 5 hr 30 min
Makes: 6 generous bowls

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Ingredients

6 servings

For the hilbeh (fenugreek foam)
2 tablespoons (22 g) whole fenugreek seeds, rinsed, then soaked in 1 cup (240 ml) cool water for 4 hours or overnight
½ cup (120 ml) cold water, for whipping
2 cloves (8 g) garlic, peeled
2 tablespoons (30 ml) fresh lemon juice
1 whole (10 g) green chile (serrano), stemmed, roughly chopped (optional)
½ teaspoon (3 g) fine sea salt
For the stew
3 pounds (1360 g) bone-in, skin-on chicken thighs and drumsticks, skin removed if you like, patted dry
3 tablespoons (45 ml) neutral oil or ghee
1 large (about 10 oz) (280 g) large yellow onion, finely diced
5 cloves (20 g) garlic, minced
2 tablespoons (14 g) hawaij spice blend (see substitutions for homemade mix)
2 tablespoons (32 g) tomato paste
1¼ pounds (570 g) ripe tomatoes, grated on a box grater, skins discarded (or pureed)
1 whole (10 g) green chile (serrano), left whole, pierced once with a knife (optional)
4 cups (960 ml) hot water
2 teaspoons (8 g) kosher salt, plus more to taste
1½ pounds (680 g) Yukon Gold potatoes, peeled, cut into 1½-inch (4 cm) chunks
½ cup (20 g) fresh cilantro, leaves and tender stems, chopped
To serve
6 pieces flatbread (malawah, pita or khubz), warmed

Equipment (5)

5-quart (4.7 L) Dutch oven or heavy pot with lid
Blender or small food processor
Fine-mesh strainer
Instant-read thermometer
6 deep, heat-safe bowls

Steps

Before you start

Start the hilbeh (fenugreek) soak at least 4 hours ahead, or overnight in the fridge; the seeds must swell fully or the foam will be gritty and bitter.
Use a blender or food processor with a strong motor. A small blender jar works best for the foam.
Hawaij for soup is a warm, peppery blend; the recipe gives a quick homemade mix so you don't need a store-bought one.
Saltah is served immediately and very hot in a stone or heavy bowl so the foam stays airy; have bread and bowls ready before you whip the hilbeh.

1
Soak the fenugreek
- Rinse the 2 tablespoons fenugreek seeds in a fine strainer, then place in a bowl with 1 cup (240 ml) cool water.
- Cover and leave at room temperature for 4 hours or refrigerate overnight.
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Ready when: Seeds are plump, soft and have released a slippery gel into the water
Tip: Drain and rinse once after the first 2 hours for a milder flavor.
2
Brown the chicken
- Season the chicken with 1 teaspoon of the salt.
- Heat the oil in a 5-quart (4.7 L) Dutch oven over medium-high heat until shimmering.
- Brown the chicken in 2 batches, 3–4 minutes per side.
- Transfer to a plate.
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Ready when: Pieces are golden on both sides; they don't need to be cooked through
Tip: Don't crowd the pot or the chicken will steam instead of browning.
3
Cook the onion
- Reduce heat to medium.
- Add the onion to the rendered fat and cook, stirring and scraping up browned bits, for 6–7 minutes.
- Add the garlic and cook 30 seconds.
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Ready when: Onion is soft, translucent and lightly golden at the edges
4
Bloom spices and tomato
- Stir in the hawaij and tomato paste and cook 1 minute until fragrant and the paste darkens slightly.
- Add the grated tomatoes and cook, stirring often, 6–8 minutes.
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Ready when: Sauce is thick, jammy, and oil begins to separate at the edges
Tip: Lower the heat if the spices start to scorch.
5
Simmer the chicken
- Return the chicken and juices to the pot.
- Add the hot water, the remaining 1 teaspoon salt and the whole chile.
- Bring to a boil, then cover partially and simmer gently for 20 minutes.
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Ready when: Broth is simmering gently with small bubbles; chicken is nearly tender
Tip: Skim any foam from the surface during the first few minutes.
6
Add the potatoesOven 175°F / 80°C
- Add the potato chunks, pushing them into the broth.
- Simmer, partially covered, 15–18 minutes more, until a knife slides easily into a potato and the chicken reaches 175°F (80°C) in the thickest part of a thigh.
- Stir in the cilantro and simmer 2 minutes.
- Taste and add salt if needed.
- Discard the chile.
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Ready when: Potatoes are fork-tender and chicken is 175°F (80°C); broth is lightly thickened by potato starch
Tip: Dark meat stays juicy at 175°F (80°C); the minimum safe temperature is 165°F (74°C).
7
Whip the hilbeh
- While the potatoes cook, drain the soaked fenugreek, discarding the water.
- Blend the seeds with ½ cup (120 ml) cold water, garlic, lemon juice, optional chile and salt on high 1–2 minutes.
- Add a splash of cold water if needed; blend until pale, thick and airy like a mousse.
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Ready when: Mixture has doubled in volume, is pale yellow-green and foamy with no visible seed bits
Tip: Use it within 10–15 minutes; the foam deflates as it stands.
8
Serve sizzling hot
- Ladle the boiling stew into deep heat-safe bowls, 1–2 pieces of chicken and a few potatoes each.
- Spoon a generous dollop of hilbeh on top and serve immediately with warm flatbread for scooping.
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Ready when: Foam sits on top and starts to melt slightly into the bubbling stew
Tip: Keep the stew at a bubble until serving so the hilbeh melts into it rather than sitting cold.

Good to know

Tips

Grating the tomatoes leaves the skins behind and gives a smooth sauce without peeling.
Don't skip soaking the fenugreek; unsoaked seeds taste harshly bitter and won't whip.
Use ice-cold water for the hilbeh to get the highest, most stable foam.
Serve the stew truly boiling; the heat is part of the dish and keeps the foam creamy.

Make ahead

Make the stew up to 2 days ahead and refrigerate (add the potatoes only if you'll eat within a day; they soften further). Soak the fenugreek the night before. Always whip the hilbeh fresh just before serving.

Storage & reheating

Store the stew without hilbeh in an airtight container in the fridge up to 3 days, or freeze up to 2 months (potatoes will be softer). Reheat on the stove over medium-low heat until bubbling, adding a splash of water. The hilbeh does not keep; use within 15 minutes of whipping.

Substitutions

hawaij spice blend (see substitutions for homemade mix) → Mix 2 tsp ground cumin, 2 tsp black pepper, 1 tsp ground coriander, ½ tsp ground cardamom and ½ tsp turmeric. Makes about 2 tablespoons, a quick homemade hawaij for soup.
bone-in, skin-on chicken thighs and drumsticks → Lamb shoulder or beef chuck, cut into 2-inch pieces. Simmer 60–90 minutes before adding potatoes until tender.
ripe tomatoes → One 14-oz (400 g) can crushed tomatoes. Use when fresh tomatoes are out of season.
Yukon Gold potatoes → Russet potatoes. They break down more and thicken the broth.