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. I made more modifications on
7 October 2023.
Some of the images below are from an earlier attempt and don't quite match the recipe.
Preheat oven to 180°C.
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 45
minutes.
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 45
minutes until the meat temperature reaches 75°.
