Yvonne
Yvonne's prosciutto-wrapped chicken with lemons, spring onions and potatoes
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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 original quantities were also very vague, and on 9 October 2022 I completely overhauled the recipe.


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Ingredients

For 2 servings
quantity       ingredient       step
25 ml       Olive oil       2
750 g       potatoes       2
1 bunch?       spring onions       2
10 g       garlic, crushed       2
      salt       2
      pepper       2
4       chicken thigh fillets (about 500 g)       3
4 slices       prosciutto (about 20 g per fillet)       3
30 g       garlic, uncrushed       3
2 g       dried rosemary       3
2 g       dried thyme       3
20 g       preserved Moroccan lemon       3
20 g       olive oil       3
      salt       3
      freshly ground pepper       3

Preparation

Cooking time: 1½ hours.

The images below are from an earlier attempt and don't quite match the recipe.

  1. Preheat oven to 180°C.

  2. Slice the potatoes 5 mm thick. Place them in a baking dish, salting and peppering each layer. Add the spring onions. Pierce the skin of the garlic cloves to avoid bursting and place on top. Sprinkle with olive oil, cover with aluminium foil and bake for 30 minutes.


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    There will be many more spring onions than in the photo.

  3. Salt and pepper each chicken fillet and roll into a bundle. Wrap a slice of prosciutto around each piece and secure with a toothpick:


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  4. Cut preserved lemon finely. Put chicken rolls, rosemary, thyme, crushed garlic and preserved lemon in a big bowl. Add the lemon juice and olive oil. Mix and place over the potatoes, then add the chicken rolls. Bake without the foil for a further 30 minutes.


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