1.4 kg large courgettes or marrow, weight after peeling, de-seeding and chopped into 1cm chunks
25g fresh ginger root grated
rind and juice of 2 lemons thinly peeled
rind and juice of 1 orange thinly peeled
- Place courgettes or marrow into a large bowl and sprinkle over about 450g sugar. Leave overnight.
- Place grated ginger,along with the orange and lemon rinds into a piece of muslin and tie up. Add the muslin bag to the courgettes in a large preseving pan with the orange and lemon juices.
- 3. Simmer for 30 minutes, add the remaining sugar and boil gently untill setting point is reached and the courgettes look transparent.
- 4. Remove and discard the muslin bag. Pot the hot jam into clean, warm, sterilised jars, cover with wax paper discs, set aside to cool and cover in the usual way
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 1 whole chicken, cut into pieces and skin removed
- 2 large onions, chopped medium
- 1 tablespoon ground ginger
- 1 teaspoon white pepper
- 1/2 teaspoon black pepper
- 2 sticks of cinnamon
- 1 teaspoon saffron threads, crumbled
- 1 teaspoon turmeric
- 1 1/2 to 2 teaspoons salt
- 1/4 cup butter
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
Mix all ingredients in a heavy-bottomed pot. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. Do not add water, and be careful not to burn the chicken.
Reduce the liquids until they are mostly oils. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.)
Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous.