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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines thinly sliced chicken, potatoes, and tomatoes layered in a pan, seasoned with a blend of spices, and baked to golden perfection. The dish is finished with a tangy garlic-lemon sauce and broiled for a crispy top. The silky texture of the potatoes and the juicy chicken make it a standout meal.
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Slice chicken, potatoes, and tomatoes thinly.
Wash potatoes well until the water runs clear.
Mix chicken and potatoes together with the spices.
Layer chicken, potatoes, and tomato slices in a pan.
Sprinkle some salt over the layers.
Bake at 200°C for 1 hour until the chicken is cooked through and the potatoes are tender.
Mix crushed garlic, lemon juice, water, and cornflour together.
Pour the mixture over the baked chicken and potatoes.
Top with chopped coriander.
Broil for 15 minutes until golden and crispy.
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Ensure the potatoes are washed thoroughly to remove excess starch for better texture.
You can substitute coriander powder with ground parsley for a different flavor.
Adjust the amount of salt based on your taste preference.
Can I use chicken thighs instead of whole chicken?
Yes, chicken thighs work well and may add extra juiciness to the dish.
What can I use instead of cornflour?
You can substitute cornflour with all-purpose flour or potato starch.
How do I know the dish is ready after broiling?
The top should be golden and crispy, and you should see bubbling sauce around the edges.
Can I prepare this dish ahead of time?
Yes, you can assemble the layers and refrigerate. Bake and finish with the sauce when ready to serve.
What other vegetables can I add?
You can add thinly sliced zucchini or bell peppers for extra flavor and color.
