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Kaitlyn
Chicken leg with raw ham
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Ingredients
Directions
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Additional requirements: blender or food processor, kitchen rope.
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Squeeze the lemon and grate it.
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Heat two thirds of the olive oil in a frying pan, place the chicken bolts in it and sprinkle some lemon juice over it.
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Smother the bolts covered on medium high heat in 20 to 30 minutes.
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Let them cool.
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In the blender, chop the olives, garlic, parsley, rosemary, freshly ground black pepper, lemon zest, 2 tablespoons of lemon juice and a third of the olive oil into a tapenade.
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Brush the top of the chicken legs with the tapenade and cover with raw ham.
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Tie the raw ham with kitchen string around the chicken bolts.
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Brush the chicken bolts around with the remaining olive oil and place them on the edge of the barbecue.
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Roast them nicely brown in ten to twenty minutes - preferably with a lid on the barbecue - and turn them regularly.
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That way they stay nice and juicy.
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WINE TIP: Hope house Chenin Blanc.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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