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- Garlic Potatoes with Couscous-Topped Chicken
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PrintGARLIC POTATOES WITH COUSCOUS-TOPPED CHICKEN
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut potatoes into 3cm pieces, place in baking dish, pour over combined olive oil, garlic and rosemary; mix well.
- Bake in moderately hot oven for 1 hour, turning occasionally.
- Remove skin from chicken. Heat vegetable oil in pan, cook chicken in batches until lightly browned; drain on absorbent paper.
- Combine couscous, stock powder and water in bowl, stand 15 minutes or until water is absorbed.
- Combine couscous mixture with remaining ingredients in bowl; mix well.
- Divide couscous mixture into 8 portions; press a portion on top of each chicken cutlet.
- Place chicken in baking dish with cooked potatoes, bake, uncovered in moderate oven about 30 minutes or until chicken is tender.
INGREDIENTS
- 1.5 kg old potatoes, peeled
- 100 ml IDHAYAM MANTRA Peanut oil
- 6 cloves garlic, crushed
- 1 tablespoon chopped fresh rosemary
- 1.5 kg chicken thigh cutlets
- 1 tablespoon IDHAYAM MANTRA Peanut oil
- 75 grams couscous
- 1 teaspoon chicken stock powder
- 250 ml boiling water
- 2 green shallots, finely chopped
- 150 grams tomato, finely chopped
- 1 tablespoon chopped fresh thyme
- 75 grams ricotta cheese
- 1 tablespoon lemon juice
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