11 November 2013,10:43 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 1/2 hour

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.



  • 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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