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Lemon and Date Chicken

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A light and bright chicken dish

Marinate 1 chicken cut into pieces in:

½ tsp salt

½ tsp pepper

1 tsp ginger garlic

1 tsp dhana jeero

1 tsp green chillies

Braise chicken in a wide pot with 2 Tbsp olive oil.

Slice the top of a whole head of garlic leaving the peel on and exposing the cloves.

Place the head of garlic into the pot along with:

1 whole lemon halved

2 carrots diced

Around a cup of brinjal cubes

Around a cup of butternut cubes

A few slices of fresh ginger

2 cups of vegetable stock

Simmer until done. Remove the head of garlic and the lemon halves.

Mix 2 tsp of maizena in ½ cup of milk. Add to the chicken along with 8 dates halved and pitted.

Give the pot one quick boil. Adjust chillies to taste.

Sprinkle with chopped dhania and chives. Serve with warm rolls.