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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 24 |
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From my friend Judy Montagu's food column in the Jerusalem Post - Without more ado, a steaming plate of murug - an Oriental chicken soup, or soupy chicken, served over rice. Ingredients:
150 g fresh crushed ginger |
75 g fresh crushed garlic |
1 -2 teaspoon turmeric |
salt and pepper |
1 large onion, chopped |
2 chicken or 2 vegetable bouillon cubes |
24 pieces chicken sausage |
water, for the pot |
8 -10 large potatoes, cut in half lengthways |
chopped coriander |
Directions:
1. Place everything except the potatoes and coriander in the largest pot you have.
2. Cover generously with water and cook for 3/4 hour.
3. Add the potatoes and cook for a further 15-20 minutes,or until done.
4. When nearly ready add the coriander.
5. Serve over boiled rice, with large helpings of togetherness.
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