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Chicken Stuffed With Cilantro And Turmeric

Cuisine: Indian
Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

6   Boneless chicken leg and thighs, with skin
3   Boneless whole chicken breasts, with skin
  Salt - to taste
  Freshly-ground black pepper - to taste
4 teaspoons 20mlTurmeric
1/4 cup 59mlOlive oil
3   Cilantro - stems trimmed,
  And roughly chopped
  Fresh Tomato Sauce - see * Note

Recipe Instructions

* Note: See the "Fresh Tomato Sauce" recipe which is included in this collection.

Preheat oven to 400 degrees.

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, skin-side 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.

This recipe yields 6 servings.

TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A37 broadcast 12-04-1997) - Downloaded from their Web-Site -


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