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Add a photoServings: 6
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
- 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 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.
- 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.
- Serve immediately, over a bed of bulgur wheat or possibly rice, with Fresh Tomato Sauce spooned on top.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 219 | 64% |
| Total Fat 24.52g | 31% |
| Saturated Fat 5.65g | 23% |
| Trans Fat 0.17g | |
| Cholesterol 106mg | 35% |
| Sodium 103mg | 4% |
| Potassium 336mg | 10% |
| Total Carbs 0.95g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.05g | 0% |
| Protein 28.01g | 45% |
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