Yvonne
Yvonne's prosciutto-wrapped chicken with lemons, spring onions and potatoes
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Work in progress

This rather ponderous-sounding recipe comes from “Utterly delicious simple food” by Belinda Jeffery. We made it on 8 February 2016 and then, years later, on 25 September 2021. The original quantities didn't include enough potato, so this is already diverging from the original. The vague quantities still need precision.


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Ingredients

For 2 servings
quantity       ingredient       step
75 ml       Olive oil       2
750 kg       potatoes       2
2 bunches       Bulb spring onions, peeled and tops trimmed       2
4       chicken thigh fillets, thick part only (about 300 g)       3
8 slices       prosciutto       3
30 g       garlic       3
5 g       fresh rosemary, finely chopped       3
5 g       fresh thyme, finely chopped       3
2-3 segments       preserved Moroccan lemon       3
1       small lemon       3
      salt       3
      freshly ground pepper       3

Preparation

  1. Preheat oven to 180°C.
  2. Pour one third of the olive oil into a large bowl. Cut the potato into slices or wedges, slice the spring onions and mix well until coated in oil. Spread evenly in a roasting form and roast for 10 minutes in oven, turning once halfway.
  3. Meanwhile, salt each chicken fillet and roll into a bundle. Wrap two slices of prosciutto around and secure with a tooth pick if needed. Pierce the (unpeeled) garlic cloves with a fine skewer (this is to stop them from exploding in the oven).
  4. Cut preserved lemon finely. Put chicken rolls, garlic cloves, rosemary, thyme and preserved lemon in a big bowl. Add the lemon juice and the remaining olive oil. Mix gently, but thoroughly. Bake for a further 20 minutes. Scrape any remaining herby juices left in the bowl over the top. Sprinkle with salt and pepper.


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