Whisk together lemon jice, oil, garlic, rosemary & salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon ice mixture, cover and marinate in refrigerator 15 minutes, turning chicken once. Grill chicken over medium hot coals 5 to 6 minutes per side or until chicken is no longer pink in center, or bake @ 350 until done.
For added flavor, moisten a few springs of fresh rosemary and toss on the hot coals just before grilling.
1 boliche or other boneless beef roast (6 to 8 pounds)
2 chorizos (dried Spanish or Portuguese sausages)
¼ pound lean boneless ham, cut into small cubes
3 slices bacon, each cut into 3 pieces
2 thin slices American cheese, cut into small cubes
1 hard-cooked egg, cut into 6 pieces
20 pimento-stuffed olives
6 prunes, pitted and soaked in warm water until soft
Salt and freshly ground pepper to taste
3 cups olive oil
1 large onion, finely chopped
1 large green pepper, cored, seeded and finely chopped
4 cloves garlic, finely minced
¼ teaspoon oregano
¼ teaspoon cumin seed
¼ teaspoon paprika
1 teaspoon freshly chopped parsley
1 bay leaf
1 teaspoon ground ginger
1/3 cup orange juice
½ bottle dry sherry
3 quarts water, approximately
For this dish, the roast has to be stuffed in six places. Insert a long, sharp, narrow knife into one end near the center of the roast and twist it around and around to make a hole about the size of the knife blade. Bore the hole almost to the middle of the meat. Make two more holes in the same end. Turn the roast and make three similar holes in the other end, making the first near the center of the meat.
Stuff one chorizo into the center hole at each end.
Using the fingers, stuff alternate pieces of ham, bacon, cheese, egg and some of the olives, raisins and prunes. Finish stuffing the holes with a piece of ham or bacon. Sprinkle the roast all over with salt and pepper.
In a large oval or oblong heatproof cooking utensil, brown the meat on all sides in six tablespoons of the olive oil. The meat should be have a fine mahogany color.
Remove the meat and wash the cooking utensil. Place the utensil back on the heat and add one-quarter cup oil. When hot, add the onion, green pepper and garlic. Cook, stirring, until the onion is translucent. Add the roast, oregano, cumin, paprika, parsley and by leaf, ginger, and the remaining olives, raisins and prunes.
Pour the orange juice over the meat, then turn the meat and add the remaining live oil and half the sherry. Add enough water to cover the meat halfway. Cover the roaster and simmer until the meat is thoroughly tender, about two hours. If the sauce becomes too thick, add more sherry and water.
Remove the meat from the pan and let it cool slightly. Cut the meat into slices and arrange the slices on a platter. Put the sauce with the solids trough a food mill, then heat the sauce, which should e somewhat thickened and pour it over the meat.
Boliche is a typical Spanish cut of meat, which comes from the thigh. Potatoes are sometimes cooked with this dish, about ten or fifteen added during the last hour of cooking.