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Stuffed Chicken Legs with Morcilla and Almonds

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

Stuffed Chicken Legs with Morcilla and Almonds

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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