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.