Chicken Stuffed with Cilantro and Turmeric |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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) |
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:
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.
6. FRESH TOMATO SAUCE:
7. 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.
8. Yield: 4 cups
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