This simple yet delicious recipe from Mary Berry’s Cooks cookbook is the perfect choice for an effortless yet impressive meal.
Designed to serve six, it offers a simple and straightforward way to prepare a hearty and tasty weeknight dinner.
One of the main ingredients that give this recipe a tangy touch are reserved lemons, a Moroccan ingredient preserved in brine.
Typically found in jars in the specialty aisle of the supermarket, they add a distinctive citrus flavor to dishes such as tagines and meat recipes.
They can be stored in the refrigerator for a maximum of one month or frozen in a suitable container for a maximum of three months.
Ingredients
One kilogram (2 lb 2 oz) main potato, peeled and cut into 5 cm pieces
in pieces
Three tablespoons of olive oil
One large onion, sliced
Two crushed garlic cloves
Six slices of smoked streaky bacon, cut into 1 cm pieces
Six chicken thighs
Six chicken legs
Five preserved lemons, cut into quarters
1½ tsp paprika
Three zucchini in thick slices
One 200g jar of anchovy-stuffed green olives, drained
Salt and freshly ground black pepper
Instructions
Set the oven to 220°C (200°C fan oven) or gas mark 7 to preheat.
Place the potatoes in a large frying pan and drizzle two tablespoons of oil on top. Stir to make sure they are evenly coated.
Next, add the onion, garlic, bacon and chicken, mixing everything together.
Put the lemons in the frying pan and season the contents liberally. Sprinkle paprika on top and bake for 40 minutes.
While the first roasting is underway, brush the zucchini with the remaining tablespoon of oil, season with salt and pepper.
Add them to the pan with the chicken and sprinkle olives on top.
Continue roasting for another 20 minutes until the chicken and vegetables are golden brown and tender.
Make sure not to overfill the pan. everything should be in one layer to ensure even cooking. If necessary, divide the ingredients into two pans.
