Fried Chicken Rosti with Kasundi Jam

Inspired by the Eastern Mediterranean brunch haven Brother Marcus in South Kensington, this plate balances razor-sharp textures with deep aromatic warmth. Kefir-marinated chicken thighs fry up shatteringly crisp over deeply browned potato rosti threads, topped with lace-edged fried eggs and a punchy, sweet-savory tomato kasundi jam. It is an elevated bistro brunch centerpiece where runny yolk and spiced acidity cut through rich, golden crunch.

The Bistro Recipe

A restaurant-grade homage to Brother Marcus: crisp kefir-brined fried chicken set against a lacy, buttery potato rosti, runny fried eggs, and pungent kasundi jam.

Prep Time 30 mins

Cook Time 30 mins

Total Time 60 mins

Servings 2

Method Shallow-Fry & Pan-Sear

Scale

1x 2x 3x

Units

US Metric

Ingredients

Kefir Fried Chicken

• 0.9 lb boneless skinless chicken thighs
• 0.75 cup plain kefir (or buttermilk)
• 0.75 cup all-purpose flour
• 6 tbsp cornstarch
• 1 tsp smoked paprika
• 1 tsp garlic powder

Crispy Potato Rosti

• 1.1 lb russet potatoes, peeled and coarse-grated
• 2 tbsp clarified butter or ghee

Assembly & Plating

• 4 pieces large eggs
• 0.5 cup kasundi tomato jam
• 0.25 cup micro cilantro or radish greens
• Flaky sea salt & freshly cracked black pepper, to taste
• Neutral high-smoke-point oil for frying, as needed

Instructions

1. 1
   Kefir Brine

   Whisk kefir, smoked paprika, garlic powder, and salt. Submerge chicken; marinate chilled for 30 minutes minimum.

2. 2
   Extract Moisture

   Toss grated potatoes with salt. Rest five minutes, then wring out aggressively in a towel until bone-dry.

3. 3
   Sear Rosti

   Press dried potatoes into smoking clarified butter. Fry until deep amber, flipping once to crisp the base thoroughly.

4. 4
   Fry Chicken

   Dredge chicken through flour and cornstarch. Deep-fry at 175°C (350°F) until golden, audible, and crisp, roughly six minutes.

5. 5
   Fry Eggs

   Crack eggs into hot shimmering oil. Baste gently until edges bubble into brown lace while yolks stay fluid.

6. 6
   Assemble & Finish

   Anchor plate with rosti, drape with fried eggs and crisp chicken, then drizzle liberally with warm kasundi jam.

Bistro Technique: The Starch & Squeeze Rule

The difference between greasy hashed potatoes and restaurant-level rosti is surface water. Wring the shredded potatoes inside a clean kitchen towel until not a single droplet falls. When flouring the chicken, drip two tablespoons of the kefir brine directly into the dry starch bowl—this creates jagged craggy bits that fry up extraordinarily crisp.

Bistro Pairing

Crémant de Limoux or Dry Australian Riesling: The laser acidity and persistent mousse pierce through the dense richness of fried thigh meat and runny egg yolk, while lifting the aromatic cumin and mustard notes of the kasundi.

More inspiration from Brother Marcus

Brother Marcus