Chicken leg with raw ham

Name: chicken leg with raw ham
Total time: 45 min
Yield: 4
Ingredients: 6 tablespoon olive oil; 4 chicken bolt; 1 lemon; 100 gram black olives without pit; 3 toes garlic; 20 gram parsley; 1 tablespoon fresh rosemary needles; 8 slice raw ham

Ingredients

Directions

Additional requirements: blender or food processor, kitchen rope.
Squeeze the lemon and grate it.
Heat two thirds of the olive oil in a frying pan, place the chicken bolts in it and sprinkle some lemon juice over it.
Smother the bolts covered on medium high heat in 20 to 30 minutes.
Let them cool.
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.
Brush the top of the chicken legs with the tapenade and cover with raw ham.
Tie the raw ham with kitchen string around the chicken bolts.
Brush the chicken bolts around with the remaining olive oil and place them on the edge of the barbecue.
Roast them nicely brown in ten to twenty minutes - preferably with a lid on the barbecue - and turn them regularly.
That way they stay nice and juicy.
WINE TIP: Hope house Chenin Blanc.