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Stuffed
Chicken Legs with Morcilla and Almonds
 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!
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
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