Yemeni Chicken and Vegetable Stew — Chicken Saltah
Yemeni national dish of bubbling chicken-and-vegetable stew finished with hilbeh fenugreek foam and sahawiq, served with kibreh flatbread for scooping.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 440g chicken thighs dry, rub with 0.5 tsp salt. Dice 200g onion, cut 240g potato and 200g zucchini into 1.5cm cubes. Grate 6 garlic cloves. Dice 300g tomato. For hilbeh: drain soaked 20g fenugreek seeds, finely chop 2 green chilli, grate 2 garlic cloves, chop 10g coriander. For sahawiq: dice 160g tomato, chop 2 green chilli, grate remaining garlic if needed, chop 10g coriander.
Sear
Heat 30ml olive oil in a 24cm heavy pot over medium-high for 1 minute. Sear chicken 5 minutes, turning once, until deeply golden. Transfer to a plate.
Saute
Lower heat to medium, add onion, potato, zucchini; cook 6 minutes until onion softens and vegetable edges colour. Stir in garlic, hawaij, cumin, turmeric, Aleppo pepper; toast 30 seconds. Add tomato paste, cook 1 minute.
Build
Stir in diced tomato and 0.5 tsp salt, simmer 3 minutes until oil pools at edges. Return chicken with resting juices, pour 600ml hot water and 0.5 tsp salt, bring to gentle simmer, cover, cook low 20 minutes until chicken and potato are tender. While stew simmers, blitz drained fenugreek with lemon juice, green chilli, garlic, coriander, salt, 60ml cold water for 2 minutes until foamy. Mix sahawiq ingredients in a bowl.
Simmer
Uncover pot, simmer 4 minutes more over medium until broth thickens and surface bubbles actively. Warm flatbreads directly over low gas flame 20 seconds per side.
Finish and plate
Spoon foamy hilbeh in a generous stripe across the bubbling stew surface. Serve saltah straight in the pot with sahawiq, 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.