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Murag On Mondays

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Ingredients

Adjust Servings:
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

Nutritional information

288.8
Calories
108 g
Calories From Fat
12.1 g
Total Fat
3.5 g
Saturated Fat
57.5 mg
Cholesterol
63.8 mg
Sodium
27.6 g
Carbs
3.7 g
Dietary Fiber
1.5 g
Sugars
17.6 g
Protein
177g
Serving Size

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Murag On Mondays

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    This is good, and quite different from American Jewish chicken soup. It was very gingery, and it came out quite soupy. We used a largeish knob of gingerroot sliced into large slices, subbed chicken broth for the water and bouillon, and subbed chicken thighs. It would help to know about the weight of the chicken sausages, or what is meant by a "piece" (link? slice, and if so, of what size?). We guessed too low, and so it was rather light on the chicken. We also used redskin potatoes and added the cilantro leaves to the bowls instead of to the pot. We liked it (well, DH and I did--DS wasn't so keen), but we'll probably adjust it in future. Thanks for posting, Mirj!

    • 95 min
    • Serves 24
    • Easy

    Ingredients

    Directions

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    Murag on Mondays,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.,This is good, and quite different from American Jewish chicken soup. It was very gingery, and it came out quite soupy. We used a largeish knob of gingerroot sliced into large slices, subbed chicken broth for the water and bouillon, and subbed chicken thighs. It would help to know about the weight of the chicken sausages, or what is meant by a “piece” (link? slice, and if so, of what size?). We guessed too low, and so it was rather light on the chicken. We also used redskin potatoes and added the cilantro leaves to the bowls instead of to the pot. We liked it (well, DH and I did–DS wasn’t so keen), but we’ll probably adjust it in future. Thanks for posting, Mirj!,This is good, and quite different from American Jewish chicken soup. It was very gingery, and it came out quite soupy. We used a largeish knob of gingerroot sliced into large slices, subbed chicken broth for the water and bouillon, and subbed chicken thighs. It would help to know about the weight of the chicken sausages, or what is meant by a “piece” (link? slice, and if so, of what size?). We guessed too low, and so it was rather light on the chicken. We also used redskin potatoes and added the cilantro leaves to the bowls instead of to the pot. We liked it (well, DH and I did–DS wasn’t so keen), but we’ll probably adjust it in future. Thanks for posting, Mirj!


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    Steps

    1
    Done

    Place Everything Except the Potatoes and Coriander in the Largest Pot You Have.

    2
    Done

    Cover Generously With Water and Cook For 3/4 Hour.

    3
    Done

    Add the Potatoes and Cook For a Further 15-20 Minutes,or Until Done.

    4
    Done

    When Nearly Ready Add the Coriander.

    5
    Done

    Serve Over Boiled Rice, With Large Helpings of Togetherness.

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