Prep Time: 15 minsTotal Time: 1 hrs 15 minsServings: 24
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.”
Ingredients 150gfresh crushed ginger75gfresh crushed garlic1 -2teaspoonturmericsalt and pepper1largeonion, chopped2 chicken or 2vegetable bouillon cubes24pieceschicken sausageswater, for the pot8 -10largepotatoes, cut in half lengthwayschopped coriander
DirectionsPlace 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.