Prep Time: 15 mins
Total Time: 1 hrs 15 mins
About This Recipe
“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.”
150gfresh crushed ginger
75gfresh crushed garlic
salt and pepper
2 chicken or 2vegetable bouillon cubes
water, for the pot
8 -10largepotatoes, cut in half lengthways
Place everything except the potatoes and coriander in the largest pot you have.
Cover generously with water and cook for 3/4 hour.
Add the potatoes and cook for a further 15-20 minutes,or until done.
When nearly ready add the coriander.
Serve over boiled rice, with large helpings of togetherness.