Filter
Reset
Sort ByRelevance
Kaitlyn
Chicken leg with raw ham
Share
Tweet
Pin
Whatsapp
Print
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.
-
50 minMain dishgarlic, rosemary, White wine, olive oil, Leg of lamb, pepper from pepper mill with chili peppers, green olives, liquid meat broth,fried lamb with green olives
-
40 minMain disholive oil, shallot, garlic, breakfast bacon, risotto rice, vegetable stock, peas, lemon, Parmesan cheese, parsley, butter,risi e bisi with breakfast bacon
-
25 minMain dishmussel, garlic, saffron, dry white wine, laurel leaf, chicken carbonade, olive oil, onion, chorizo, breakfast bacon, pasta shells, Macaroni, lemon, parsley,saffron paste with mussels and chicken
-
30 minMain dishbeet juice, honey, fresh lasagne sheets, soft goat cheese, pistachio nuts, good olive oil, water,lukewarm goat cheese ravioli with beet caramel and pistachio (vega)
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it