spoon

 

New Zealand

Lizzie de Lambert

 


Lizzie de Lambert

Lizzies Cuisine
15 Derby Street
Christchurch
03 355 6468



Olives and Walnuts Wrapped with Proscuitto

Ingredients

12    boneless, skinned chicken thighs
100 g    Salvagno soft black pitted olives, chopped
1    Tblsp fresh chopped marjoram
3    cloves garlic, finely chopped
3/4 c    fresh walnuts, chopped
2 Tblsp    walnut oil
2 Tblsp    white wine

Method

Remove as much fat as possible and any gristle from the chicken thighs.

In a bowl mix the olives, marjoram, garlic, and walnuts with some black pepper and ½ a teaspoon of salt. Spread the mixture on the inside of the chicken thighs, folder in half, then wrap each thigh with Proscuitto

Place stuffed wrapped thighs into a roasting dish season with salt and ground black pepper

Splash with the white wine and drizzle walnut oil over

Bake at 180C for about 35 minutes or until the thighs are tender and cooked through, fan bake 5 minutes to finish

Serve with steamed rice and crisp green salad dressed with a walnut oil and lemon dressing

Serves: 6