Chicken Stuffed with Cilantro and Turmeric

Total Time:
1 hr 20 min
Prep:
1 hr
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 boneless chicken legs and thighs, with skin
  • 3 boneless whole chicken breasts, with skin
  • Salt and freshly ground black pepper to taste
  • 4 teaspoons turmeric
  • 1/4 cup olive oil
  • 3 bunches cilantro, stems trimmed and roughly chopped
  • Fresh Tomato Sauce (recipe below)
  • FRESH TOMATO SAUCE:
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold
  • 6 shallots, minced
  • 3 cups peeled, seeded, and diced tomatoes
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons chopped fresh parsley
Directions
  • Preheat oven to 400 degrees F.

  • Run your fingers between the skin and meat of each piece of chicken, leaving one side attached, to create a pocket for stuffing. Season all over with salt and pepper.

  • Combine turmeric, 2 tablespoons olive oil, and cilantro in a small bowl to form a paste. Divide into 9 equal parts and spread evenly between skin and meat.

  • Heat remaining olive oil in a large ovenproof skillet over medium high heat. Fry chicken, skinside down first, until golden brown, about 2 minutes per side. Transfer to oven and bake 15 minutes.

  • Serve immediately, over a bed of bulgur wheat or rice, with Fresh Tomato Sauce spooned on top.

FRESH TOMATO SAUCE:
  • Melt 2 tablespoons butter in a medium saute pan over moderate heat. Cook shallots just until golden. Add tomatoes, salt, and pepper, and cook an additional 3 minutes, uncovered. Break remaining butter into tablespoon sized pieces and stir in, along with lemon juice. When smooth, remove from heat, stir in parsley, and serve.

  • Yield: 4 cups


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