Braised chicken with dill and lemon

Braised chicken with dill and lemon

By
From
Eat Right For Your Body Type
Serves
2
Photographer
Lisa Linder

This summery dish has simple but well-defined flavours. I like to cook the chicken whole and then slice it before serving for a neater dish. You do need good-quality stock in this dish to round off the flavours. Dill is a fantastic herb for all three doshas; it reduces pitta and kapha and is neutral on vata. Serve with some steamed greens and peeled new potatoes, simple basmati rice or a hunk of bread on the side. This dish can work for all three doshas.

Ingredients

Quantity Ingredient
olive or vegetable oil, (2 teaspoons for kapha, 1 tablespoon for pitta, vata can add a little more or some butter at the end)
2 chicken breasts, skinned
1 small onion, peeled and finely sliced
1 fat garlic clove, peeled and finely chopped
salt
1/2 teaspoon freshly ground black pepper, (pitta please halve)
100ml chicken stock
40g fresh dill, finely chopped
1 tablespoon lemon juice
small knob butter, for vata

Method

  1. Heat the oil in a medium non-stick pan. Add the chicken breasts and brown on both sides, remove from the pan and set aside. Add the onions and fry gently until very soft. Add the garlic and sauté for 40–50 seconds over a low heat. Season well and add the chicken back to the pan with the stock. Bring to the boil, then reduce the heat, cover and cook until the chicken is cooked through, around 8–10 minutes.
  2. Add the dill and lemon juice, cover and cook for 2 minutes; vata can stir in butter for added richness. The dish should have some pan juices (loosen with warm water from the kettle if necessary or take out the chicken and boil off any extra liquid). Serve.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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