Yemeni Spiced Chicken Stew — Chicken Fahsa
Yemeni bubbling chicken stew with caramelised onion, tomato, and fenugreek hilbeh in a hawaij-spiced broth, served with warm flatbread for scooping.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 600g chicken thighs dry, rub with 0.5 tsp salt. Dice 360g onion, grate 8 garlic cloves and 10g ginger, chop 3 green chillies. Dice 400g tomato. Soak 20g fenugreek seeds 4 hours ahead, drain. For hilbeh: chop 3 green chillies, grate 3 garlic cloves, chop 10g coriander. Measure all spices and water.
Sear
Heat 30ml oil in a 24cm heavy pot over medium-high 1 minute. Sear chicken skin-down 6 minutes until deeply golden, flip, sear 3 minutes. Lift to a plate. Heat should be medium-high throughout.
Saute
Lower heat to medium, add onion, cook 10 minutes stirring every 2 minutes until evenly amber. Stir in garlic, ginger, chillies, hawaij, cumin, coriander, Aleppo pepper, turmeric, toast 45 seconds until aromatic.
Build 1
Stir in tomato paste, cook 1 minute. Add diced tomato and 0.25 tsp salt, simmer 4 minutes until oil pools at edges. Return chicken with juices, pour in 600ml hot water and 0.25 tsp salt, bring to gentle simmer, cover.
Simmer
Cook covered over low heat 24 minutes until chicken pulls easily from bone. While fahsa simmers, blitz drained fenugreek with 10ml lemon juice, 3 green chillies, 3 garlic cloves, 10g coriander, pinch of salt, 60ml cold water 2 minutes, scraping twice, until light and foamy.
Build 2
Uncover pot, simmer 5 minutes more over medium heat until broth thickens and surface bubbles actively. Spoon hilbeh in a stripe across the top, letting it sit and froth on the surface. Warm flatbreads over low gas flame 20 seconds per side.
Plate
Scatter 10g chopped coriander over fahsa and serve straight in the pot with warm flatbreads and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.