CHICKEN STUFFED WITH CILANTRO AND TURMERIC

Chicken Stuffed with Cilantro and Turmeric image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

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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

Steps:

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.
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.