Put 1.35kg of whole chicken, cut into pieces, 4 chicken drumsticks, and 2 beef marrow bones in a large stockpot with 12 cups of water. Bring to a boil and skim off the foam.
Stir in 2 teaspoons of turmeric and 3 garlic cloves, and season with salt and pepper. Add 1 bunch of cilantro, tied in a bundle, and 1 halved onion.
Bring back to a boil, then simmer gently for about 1½ hours. Lift out the onion, the cilantro, and the chicken breasts. Shred the breast meat, discarding the bones, and return it to the pot.
Stir in 2 teaspoons of hawaij (Yemenite soup spice blend) and season with more salt and pepper. Add 565g of potatoes, cut into chunks, and simmer for 15-20 minutes, until the largest pieces are tender.
