- 2 tablespoons vegetable oil, divided
- 3 potatoes, thinly sliced
- 4 lemons, juiced
- 10 cloves garlic, crushed
- 1 bouillon cube, dissolved in water
- 1/ 4 cup olive oil
- 1 teaspoon allspice
- 1/ 2 teaspoon salt
- 1/ 4 teaspoon black pepper
- 6 chicken breasts, sliced in half length wise
- 8 cloves garlic, peeled
- Vermicelli rice, for serving
Preheat oven to 390ºF.
Heat 1 tablespoon vegetable oil in a large skillet set over medium-high heat. Fry the potatoes in batches, 3-4 minutes each side until cooked through and golden brown. Add the second tablespoon vegetable oil before frying the next batch of potatoes. Set potatoes aside.
Prepare the sauce: Mix together the lemon juice, crushed garlic, bouillon cube mixture, olive oil, allspice, salt and black pepper.
Lay the chicken breasts in an oven proof baking dish. Pour half the sauce mixture on top, evenly coating the chicken.
Scatter in a handful of peeled garlic cloves over the chicken, then place the potato slices evenly on top. Add the remaining half of the sauce, pouring it evenly on the top of the potatoes.
Wrap dish tightly in aluminum foil, and place in oven for 30 minutes. After 30 minutes, remove foil and either bake for an additional 5-10 minutes, or if the potatoes need some color, broil for 3-4 minutes until golden brown.
Serve hot, preferably with vermicelli rice.