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Fetoot (Yemenite Chicken Soup)

2 tablespoons ground cumin

2 teaspoons turmeric

½ teaspoon ground black pepper

Pinch of saffron (about 18 threads) (optional)

Salt
3- to 4-pound chicken, cut up

About 9 cups boiling water

2 medium (about 4 ounces each) onions, halved

2 medium (about 3 ounces each) carrots, sliced

2 medium tomatoes

1.  Combine the cumin, turmeric, pepper, if desired, saffron, and salt.  Toss the chicken pieces with the spice mixture.  Place in a stockpot or large heatproof casserole over low heat and cook, turning the chicken occasionally, until seared and browned (about 8 minutes).  Remove the chicken (this prevents the water from washing the spices from the chicken).

2.  Add the water.  Return the chicken and add the onions, carrots, and tomatoes.  Bring to a boil, cover, reduce the heat to low, and simmer, occasionally skimming off the foam, until the chicken is very tender (at least 2 hours).  The chicken can be removed from bones and returned to soup or served separately.  Adjust the seasoning, adding more salt as needed.

This soup is quite a bit more spicy and colorful than the European type.