Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Chicken Stuffed with Cilantro and Turmeric
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- Level: Easy
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 917
- Total Fat
- 64 g
- Saturated Fat
- 23 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 66 g
- Cholesterol
- 339 mg
- Sodium
- 1319 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 917
- Total Fat
- 64 g
- Saturated Fat
- 23 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 66 g
- Cholesterol
- 339 mg
- Sodium
- 1319 mg
Ingredients
FRESH TOMATO SAUCE:
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:
Yield:
4 cups
- 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.
