Chicken Stuffed with Cilantro and Turmeric Recipe

Name: Chicken Stuffed with Cilantro and Turmeric
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
3
Season all over with salt and pepper.
4
Combine turmeric, 2 tablespoons olive oil, and cilantro in a small bowl to form a paste.
5
Divide into 9 equal parts and spread evenly between skin and meat.
6
Heat remaining olive oil in a large ovenproof skillet over medium high heat.
7
Fry chicken, skinside down first, until golden brown, about 2 minutes per side.
8
Transfer to oven and bake 15 minutes.
9
Serve immediately, over a bed of bulgur wheat or rice, with Fresh Tomato Sauce spooned on top.
10
Melt 2 tablespoons butter in a medium saute pan over moderate heat.
11
Cook shallots just until golden.
12
Add tomatoes, salt, and pepper, and cook an additional 3 minutes, uncovered.
13
Break remaining butter into tablespoon sized pieces and stir in, along with lemon juice.
14
When smooth, remove from heat, stir in parsley, and serve.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Stuffed with Cilantro and Turmeric falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stuffed with Cilantro and Turmeric

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