Chicken and Serrano Ham Kebab

This recipe for chicken kebabs combines the flavour of cured Spanish ham, which when cooked delivers a mild saltiness to this dish. Chicken is more famously accompanied by mildly cured Spanish chorizo but for this barbeque recipe a few slices of serrano ham cut slightly thicker than usual work just as well and deliver a true flavour of southern Spain. Enjoy!

You will need: (makes 8 kebabs)

2 Chicken breasts, skinned

2 Broad, thick slices of freshly carved Serrano ham

2 Medium onions

1 Red bell pepper

8 Rosemary sticks (optional)

Olive oil

Method:

1.    Prepare the kebab sticks by cutting 8 thin mature rosemary stalks and remove the leaves.

2.    Cut up the chicken breasts into inch square cubes.

3.    Chop the pepper and onion into inch squares.

4.    Cut the slices of ham into inch squares.

5.    If using rosemary, make a hole in the chicken pieces first with a conventional kebab stick to make threading the meat easier.

6.    Alternate the ingredients over the rosemary ensuring ham goes next to chicken.

7.    Barbeque for 4 – 5 minutes turning regularly or until chicken is cooked through.

8.    Drizzle with olive oil for simple tapas or serve with fresh salad.

Barbeque Mustard Chicken

This simple recipe for barbequed mustard chicken is quick and easy to make and works perfectly on the barbeque. We cooked this recipe after being given a rather large jar of hot Dijon mustard from a French neighbour in Orce village. The chicken pieces are marinated in the mustard for a few hours before being thrown straight onto the grill, the end result is an almost nutty flavour from the mustard together with the smoky flavours of barbequed chicken pieces.

Preparation time: 3 hours.  Cooking time: 20 minutes.

You will need: (serves 4 - 5)

1 Full chicken, parted

5 Tablespoons Dijon mustard

Method:

1.    Place the chicken pieces into a terracotta cazuela, cut the breasts in half if they are large. Skin can be left on.

2.    Spoon over the mustard then mix well ensuring all the chicken is covered.

3.    Cover and marinade in the fridge for at least 2 hours.

4.    Grill the chicken over the barbeque for 10 minutes each side or until cooked.

5.    Serve with mixed salad or boiled potatoes.

Chicken and Iberico Chorizo

Chicken and chorizo is a typically Spanish combination, usually fried to make Spanish tapas the juices from the chorizo are infused in the chicken making delicious bites to eat. This recipe however uses Iberico chorizo (or longaniza) as a key ingredient in a Spanish casserole. The dish is cooked in a large terracotta cazuela combining tomatoes, plenty of garlic, peppers and herbs. There is also the addition of split marinated olives making this Spanish chicken dish full of Andalucian flavour. Warming at any time of the year, especially as a winter meal on those cold evenings.

You will need: (makes 8 kebabs)

1 Large chicken, parted

200g Iberico chorizo/longaniza

200g Split olives

1 Red pepper, sliced

500g Tinned plum tomatoes

8 Garlic cloves, crushed

Teaspoon dried thyme

12 Black peppercorns, crushed

Equipment: 37cm terracotta cazuela

Method:

1.    Part the chicken into thighs, drummers, wings and breasts, cut the breast in half and place into the cazuela.

2.    Drain the juice from the tin of tomatoes into the cazuela and roughly chop the tomatoes (in the tin using an old knife or squeeze with your hand)

3.    Remove the stones from the split olives, tear olives in half and add to the casserole.

4.    Add the rest of the ingredients to the cazuela and mix everything well using your hands making sure all of the chicken is covered.

5.    Cook in the oven at 180 degrees for 1 hour 35 minutes.

6.    Serve Spanish style by placing the cazuela center table and serve with seasonal vegetables or mashed potatoes.

Rosemary Stick Kebabs

Rosemary is one of those herbs that adds a unique flavour to many dishes, strong on flavour and influence it is not uncommon to find rosemary being bashed around with the pestle and mortar to help kick start marinades, or dress the odd Spanish pork chop or two.

Rosemary does however lend itself well to the humble kebab, not in the way you might expect either as for this recipe we are using just the sticks.... If you have a big rosemary bush somewhere in your garden and would like to knock up some unusual kebabs then these easy tapas may well impress the guests...

Rosemary kebabs - Delicious!

get the clippers to that rosemary plant and what you will need is the older stems but not too thick, for this kebab recipe a thin stalk is required but a mature one - think bamboo kebab skewers. Once you have your rosemary 'sticks' remove most of the leaves but leave the ends on as per photo above.

Next thread over your vegetables and meat - small pieces, remember these are tapas! then throw on the BBQ, the kebabs should be ready in under 5 minutes and the rosemary will have infused some real flavour into the meat. The sticks will not burn as they are full of moisture, acting as kebab skewers with a herby flavour hit.

Ingredients for these kebabs were chicken, serrano ham and red pepper.

Enjoy.


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Chicken and Serrano Ham Casserole

This Spanish chicken recipe was enjoyed by us one evening at a neighbours house, the recipe originally began as “Pollo Extremena” a traditional dish from the Extremadura region of Spain. The recipe remains the same although there are some additions such as garlic and red pepper which add a real depth of flavour and sweetness to this warming casserole. Upon making this recipe ourselves we were out of Serrano ham so substituted this some cured “lomo de cabeza” a pork tenderloin marbled with fat, the end result was very pleasing as the lomo added a subtle twist of flavour compared to the ham. Enjoy!

You will need:

1 Large chicken, separated

1 Onion, diced

5 Plum tomatoes, diced

1 Small red pepper, diced

12 Garlic cloves, whole

150g Serrano ham, diced

2 Tablespoons Spanish brandy

3 Bay leaves

Cracked black pepper

Salt

Olive oil

Method

1.    Place the chicken pieces into a cooking tray or large terracotta cazuela, drizzle with olive oil and brown on all sides over the hob.

2.    Place the rest of the ingredients into a mixing bowl and mix well, seasoning with salt and pepper, garlic cloves can have their skins left on.

3.    Pour the mixture over the chicken pieces and turn the chicken so all is well covered.

4.    Place in the stove or in the oven at 180 degrees and cook for 1 hour 15 minutes.

5.    Serve with seasonal greens and potatoes.

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