yemeni chicken with potatoes

yemeni cooking is fairly simple, usually a combination of cumin and turmeric, often with a mixture called hawaij, a melange of cardamom, black pepper, garlic, and coriander. hawaij is an often used ingredient in the cuisine of yemen. due to the large yemenite community in israel this spice and cooking style has become very popular. the curry like mixture is used liberally as a rub for grilled meat, poultry, seafood, vegetables, and also sprinkled into soups, stews, sauces, and rice. yemeni food has been influencing the israeli cuisine for years. i also posted a recipe for their skhug few months ago.
i found this chicken recipe in one of the israeli newspapers. it is very simple to make but does require the hawaij spice. which is not an easy find in the states. i bring some with me everytime i return from israel, you can get it in speciality indian stores such as foods of india located at 121 Lexington Avenue New York City, NY. if you can not get yo
ur hands on it, you can actually make it at home (recipe).

4 chicken legs with thighs
5 potatoes pilled and cut into quarters
1 chopped onion
2 cardamon pods slightly pressed
1 tbs hawaij
1 tsp hungarian paprika
salt and pepper
1 cup chicken broth
sauté onion for 2 minutes.
add all the spices and mix well for extra few minutes.
and the chickens and press slightly for 2 minutes on each side.
and the potatoes and mix and sautéed for few minutes.
add the chicken broth bring to boil and then simmer for 40 minutes.

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