Recipe courtesy of Mary Sue Milliken and Susan Feniger

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
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Ingredients

FRESH TOMATO SAUCE:

Directions

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately, over a bed of bulgur wheat or rice, with Fresh Tomato Sauce spooned on top.

FRESH TOMATO SAUCE:

Yield: 4 cups
  1. 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.