Orce Serrano Hams
Jamon Serrano ~ Jamon Iberico
  Have a question? Call us now: 003 495 806 5170
 
RECIPE FROM SPAIN:
Shop Online! Spanish Meats & Ingredients <click here>

Stuffed Chicken Legs with Morcilla and Almonds

Stuffed Chicken Legs with Morcilla and AlmondsSpanish 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!

You will need:

2 Chicken quarters (de-boned)
2 large Morcilla sausages
Thyme
Black pepper
Salt
Cocktail sticks

Tinfoil

Method

  • 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)
This web site is owned and run by Orce Serrano Hams
Company registration, CIF: X6216430J