CHICKEN BAKE

One of our recent smash hits
By Girish Nair’s mom
I kg chicken thighs

Marinate overnight with Salt, pepper, juice of one large lemon, dried sage, oregano, thyme, basil

Brown the chicken in a heavy bottom cast iron pan in butter/ ghee. Cook on  moderately high heat and without covering the pan .

Once cooked, toss the chicken into a deep baking dish and add enough full fat milk to submerge the chicken pieces. Also add, finely chopped lemon zest( from the left overs of the fruit used for marinade), 10 cloves of garlic ( crushed), 3 to 4 medium sized onions( finely chopped), 4 to 5 green chillies ( finely chopped), 1 inch piece of ginger ( coarsely chopped).

Cover and bake for 90 minutes at 190 degrees C.( preheat the oven for 5 minutes)

Serve with blanched spinach, toasted garlic bread and a few cubes of Camembert/ Rochefort and a glass of chilled Chardonnay or Chenin Blanc