Fresh dill leaves (sua patta) are available in abundance in India during winter. These are mostly used in vegetarian dishes as flavor enhancing agent. This chicken dish is a greek inspired preparation. Shuttle lemony taste with fresh dill & cappers, enhances the flavor.
- Chicken Breast with or without bone 1
- Lemon Juice 3 tblspn
- Coarsely grounded Black pepper 1 tspn
- Garlic pods 6/7 crushed and divided
- Kosher Salt grounded 1 tspn or to taste
- Olive Oil 2 tblspn divided
- Corn flour 1/2 tspn
- 1 Bunch of Dill leaves Chopped divided
- Capers with juice 1 tblpsn
- Cherry tomato 2
- Chopped Spring onion white portion only 1 tablspn
- Carrots cut diagonally 1 tblspn
- Red radish ball 1 cut into 4 pieces
- Broccoli 2 florets
- Bell peppers diced 2-3 pieces
- Chicken Stalk/Maggie chicken seasoning cube
Wash the chicken thoroughly and pat dry with kitchen towel. Slit the meaty side diagonally for infusing the marinate.
Prepare the marinate with half of lemon juice, salt, pepper, half of chopped dill leaves, half of crushed garlic, and one tblspn of olive oil. Whisk nicely with a hand whisker.
Pour the marinate over the chicken and use your fingers to put the marinate inside the slit and is coat nicely all over it. Marinate at least for 20-30 mins.
Brush the pan with olive oil and sear the chicken on both the side on high heat. Once you get the roasted brown lines on chicken, cook it covered in slow fire. This is done basically to get the roasted mark on the chicken. Cook the chicken on slow fire for 5-7 mins. In between sprinkle some water if required. Take out the chicken. Keep aside.
In the same pan, brush or spray little oil and sauté Cherry tomatoes, carrots, radish with salt & pepper for 2-3 mins. Set aside.
Now pour rest of the oil, add remaining garlic, stir for 1 min, add spring onion and sauté till translucent. Add capers, and chicken stalk. If the stalk is salted do not add salt otherwise add salt to taste. Bring the liquid to boil. Add chicken and cook for 2-3 mts in the liquid.
Add 1 tspn water in the corn flour and pour it in the pan. Keep stirring. The liquid shall become thick and saucy. Add remaining lemon juice & chopped dill.
Plate it with sauté d vegetables. May garnish with chopped dill & sliced lemon.
Enjoy with Croissant or a brown loaf.