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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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)


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


  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.


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.
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