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  • Chicken Stuffed With Cilantro And Turmeric

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    Chicken Stuffed With Cilantro And Turmeric
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x Boneless chicken leg and thighs, with skin
    • 3 x Boneless whole chicken breasts, with skin Salt to taste Freshly-grnd black pepper to taste
    • 4 tsp Turmeric
    • 1/4 c. Extra virgin olive oil
    • 3 bn Cilantro stems trimmed, and roughly minced Fresh Tomato Sauce see * Note

    Directions

    1. Preheat oven to 400 degrees.
    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 Tbsp. extra virgin olive oil, and cilantro in a small bowl to create a paste. Divide into 9 equal parts and spread proportionately between skin and meat.
    4. Heat remaining extra virgin olive oil in a large ovenproof skillet over medium-high heat. Fry chicken, skin-side down first, till golden, about 2 min per side. Transfer to oven and bake 15 min.
    5. Serve immediately, over a bed of bulgur wheat or possibly rice, with Fresh Tomato Sauce spooned on top.
    6. This recipe yields 6 servings.

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