Chicken Stuffed with Cilantro And Turmeric

Ready in 1 hour

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Ingredients

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3 Boneless whole chicken
And roughly chopped
Black Pepper; freshly ground
4 ts Turmeric
1/4 c olive oil
Fresh Tomato Sauce; see *
Salt; to taste
6 Boneless chicken leg and
3 bn Cilantro; stems trimmed,

Original recipe makes 6 servings

Servings  

Preparation

* 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. Recipe Source: 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken

Calories Per Serving: 413 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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