Recipe
for :
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Stuffed Chicken Legs with Morcilla and
Almonds
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This
recipe for Stuffed Chicken Legs with Morcilla
and Almonds has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Spanish recipe for stuffed chicken legs. These pieces
of chicken are de-boned and stuffed with Spanish black
pudding (morcilla) and are packed with Andalucian flavour,
the hot spicy morcilla accompanied by herbs, pepper
and almonds really brings this chicken dish to life!
Ingredients
for Stuffed Chicken Legs
2 Chicken quarters (de-boned)
2 large Morcilla
sausages
Thyme
Black pepper
Salt
Cocktail sticks
Tinfoil
How
to make Stuffed Chicken Legs
- Flatten
out your de-boned chicken quarters.
- Slice
each morcilla sausage in half lengthways and crumble
the sausage meat over one half of each chicken piece.
- Crush
the almonds roughly in a pestle and mortar then sprinkle
on top of the morcilla.
- Roll
up the chicken and secure with cocktail sticks.
- Season
with salt, pepper and herbs.
- Cover
loosely with tinfoil and oven bake for 10 - 15 minutes.
- Remove
foil and finish off on the barbeque for the last 5
minutes.
Serves
4
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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