Chicken Margouga

    1.2 kg chicken drumsticks     200 gms garlic     50 gms ginger     30 gms bezar (Arabic spice mix)     30 gms turmeric     10 gms fresh green chilli     80 gms fresh coriander     40 gms dry lemon     1 gm saffron     75 gms salt     20 gms cinnamon powder     100 gms ghee     200 gms corn oil     50 gms curry leaves     20 gms dry red chilli     30 gms corn flour     240 gms Arabic bread     100 gms potato     100 gms carrot     100 gms baby marrow Preparation     Heat oil in a pan and sauté onion.Add garlic,ginger and green chilli and cook for two minutes.     Add tomato paste,fresh tomato,bezar,tumeric and dried lemon and cook through for two minutes.Add the chicken drumsticks,salt,saffron,coriander and a little water and simmer for 20 minutes.     Place the sliced potato,carrots and baby marrow into the pan and continue to cook for a further 10minutes.Add a little ghee to taste,and finish the dish with a pinch of cinnamon.Transfer the dish to a plate,soak the Arabic bread in the sauce and place on top of the chicken.     Use up the rest of the sauce as garnish and arrange fried curry leaves and red chillies around the dish.