Monday, 11 December 2017

Chicken Platter with Serrano Ham, Olives and Lemon and Parsley Dip

A recipe inspired by the flavours and ingredients of Ibiza, that can be cooked on a barbecue or in the oven. Spanish flavours at their best!

I received a contribution towards the cost of creating this post. 
Thanks to Thomas Cook Airlines for your support!

I've never been to Ibiza, but I've always wanted to go. I've always heard friends returning from there, saying that although it's famous for its nightlife, it's a really beautiful and tranquil place to visit, too. And with temperatures around 7-8 degrees higher than they are here in the UK, I'd LOVE to go. The beaches, the sunshine, the mountains and the food. Definitely for the food. 




Thomas Cook Airlines asked me to have a think about a destination listed on the Where Is Hot To Go part of their website and come up with a recipe inspired by that place. Well, obviously I picked Ibiza. A little research and I was given stories from friends about the seafood - so fresh and succulent, straight from the sea - as well as barbecued meats, desserts and cocktails they'd enjoyed on their travels. I dug a little deeper, ordering the gorgeous book Eivissa by Anne Sijmonsbergen and learned about stuffed mussels, octopus, gambas (prawns) and albondigas (meatballs). I became interested in a dip called picada, which means 'chopped up'. It struck me as similar to a pesto - except you can mix up the ingredients a lot more - adding different cheeses, herbs and nuts to change the flavour combinations. 


Jo Romero Food Blogger


I had the picada. Now what to go with it? I thought about seafood. But for some reason, I imagined the zesty lemon dip on a plate alongside some beautiful crisp-skinned chicken and some local Spanish ingredients - olives, rocket leaves and Serrano ham. So there it was. Beautiful. I hope you love it. 

Chicken Platter with Serrano Ham, Olives and Lemon and Parsley Dip
This is a simple, summery platter, based on tasty Spanish ingredients such as Serrano ham, chorizo and olives, combined with crispy-skinned chicken and a zesty parsley and lemon dip. 




Serves 2
Ingredients
2 chicken legs, skin-on
1 tsp olive oil
pinch of sea salt
30g bunch of fresh parsley leaves
1 garlic clove, peeled
6 tablespoons extra virgin olive oil
1 heaped teaspoon pine nuts
juice and zest of 1 lemon
quarter teaspoon smoked, sweet paprika
Serrano ham, olives, chorizo slices and rocket leaves, to serve

Method
Arrange the chicken legs on a shallow roasting tray or dish and rub with the olive oil. Scatter over the sea salt. Place on the hot grill of a barbecue until fully cooked, around 30 minutes. Alternatively, roast in an oven preheated to gas mark 6/200ºC/400ºF for 25-30 minutes. Check the chicken is fully cooked through by cutting into the thickest part of the leg, and making sure the juices run clear. 

To make the dip, place the parsley, garlic clove, extra virgin olive oil, pine nuts, the zest and juice of the lemon and the smoked paprika into a blender or food processor and pulse until smooth. I like it quite chunky, but aim for the texture you prefer. Taste and adjust for seasoning if you think it needs it.  

Serve the cooked chicken on a platter with Serrano ham, olives, chorizo and rocket leaves and the dip on the side. 

Don't forget to go visit the Where Is Hot To Go page at Thomas Cook Airlines for your holiday inspiration! 





Have you been to Ibiza? What did you enjoy there? Let me know in the comments below!




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