Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Chicken Stuffed with Cilantro and Turmeric
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 917
- Total Fat
- 64
- Saturated Fat
- 23
- Carbohydrates
- 18
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 66
- Cholesterol
- 339
- Sodium
- 1319
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
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.