International Recipes
Spanish Roast Chicken with Ham and Olive Seasoning
Ingredients
Chicken
- 1 (1.5kg - 3 pound) chicken
- 2 tablespoons brandy
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
Ham and Olive Seasoning
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 125g piece double-smoked ham, finely chopped
- 1/2 cup stale bread crumbs
- 1/2 cup seeded black olives, chopped
- 1 tablespoon chopped fresh parsley
- 1 egg, lightly beaten
Instructions
- Fill chicken with seasoning, secure openings with toothpicks.
- Tie legs together, tuck wings under, then place chicken, breast side up, on wire
rack on baking dish. Brush with some of the combined brandy, oil and garlic.
- Bake, uncovered, in moderate oven, brushing with brandy mixture occasionally, about 1
1/2 hours or until browned and cooked through.
- Ham and Olive Seasoning: Heat oil in pan, cook onion and garlic; stirring, until
onion is soft.
- Add ham, breadcrumbs and olives, cook, stirring, for 2 minutes.
- Cool for 5 minutes.
- Mix in parsley and egg.
Serves 6
This is best made just before serving.
Shared with Recipe Goldmine by Martin James - Copenhagen, Denmark.