This rather ponderous-sounding recipe comes from “Utterly delicious simple food” by
Belinda Jeffery. We made it on
8 February 2016. The
original quantities didn't include enough potato, so this is already diverging from the
original. The vague quantities still need precision.
| quantity |
|
ingredient |
|
step |
| 150 ml |
|
Olive oil |
|
2 |
| 1.5 kg |
|
potatoes (preferably Desiree or Dutch Cream), peeled and cut into narrow wedges |
|
2 |
| 2 bunches |
|
Bulb spring onions, peeled and tops trimmed |
|
2 |
|
|
| 8 |
|
chicken thigh fillets (about 1 kg) |
|
3 |
| 16 slices |
|
prosciutto |
|
3 |
| 1 bulb |
|
garlic (about 60 g), broken into cloves |
|
3 |
| 10 g |
|
fresh rosemary, finely chopped |
|
3 |
| 10 g |
|
fresh thyme, finely chopped |
|
3 |
| 4-5 |
|
segments preserved lemon, cut into thin wedges lengthwise |
|
3 |
| 1 |
|
small lemon (juice of) |
|
3 |
|
|
salt |
|
3 |
|
|
freshly ground pepper |
|
3 |
|
|
-
Preheat oven to 200°C. Line a large, solid roasting tin (approximately 38 x 28 cm) with
baking paper.
-
Pour one third of the olive oil into a large bowl. Add potato and spring onions, mix
well until coated in oil. Spread evenly in the prepared roasting tin, roast for 30
minutes in oven, turning once halfway.
-
Meanwhile, roll each chicken fillet into a bundle, wrap two slices of prosciutto around
and secure with a tooth pick. Pierce the (unpeeled) garlic cloves with a fine skewer
(this is to stop them from exploding in the oven). Put chicken rolls, garlic cloves,
rosemary, thyme, preserved lemon in a big bowl. Add the lemon juice and the remaining
olive oil. Mix gently, but thoroughly.
-
Place all these ingredients on top of the partly cooked vegetables in the roasting
tin. Scrape any remaining herby juices left in the bowl over the top. Sprinkle with salt
and pepper.
-
-
Arrange vegetables and chicken on a serving plate, drizzle with the cooking
juices. Squeeze the garlic out of the cloves and over the chicken rolls. Bon appétit!
