Ingredients

Method

• 1 onion marmalade
• 1 T olive oil
• 1 large brinjal, cubed
• 1/4 t ground cumin
• 1/4 t ground cinnamon
• 1/4 cup sultanas
• 1 t fresh grated ginger
• 2 cloves crushed garlic
• 8 chicken sausages
• 1 cup orange juice
• 1/2 cup sherry
• 1/4 cup coriander, chopped
• Greek yoghurt, to serve
• Fresh chillies, to serve
• Orange slices, to serve

Method

Ingredients

Cut the onion into thin wedges and fry in 1 T olive oil. Add the brinjal, cumin, cinnamon, sultanas, ginger and garlic.

Fry the chicken sausages until golden and cooked through. Add the orange juice and sherry and simmer for 5 minutes.

Toss through with the coriander. Serve with a dollop of Greek yoghurt, a scattering of fresh chilli and orange slices