Chicken Stuffed With Cilantro And Turmeric Recipes

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.

Steps:

• Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
• Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
• Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

Steps:

• Cut stem ends from peppers to form caps; scrape veins and seeds from peppers.
• Combine lemon juice, 1 tablespoon of oil, the coarsely chopped garlic, ginger and the salt in blender; process until smooth.
• Brush interiors of peppers and caps with mixture.
• Prepare grill for indirect grilling using high heat.
• Heat remaining oil in skillet over medium heat on stovetop.
• Add minced garlic, onion, cumin seeds, turmeric, red pepper.
• Cook about 5 minutes.
• Stir in cabbage, raisins, cashews, potato and tomato.
• Cook 2 minutes; reduce heat to low.
• Cover; cook vegetables until soft, stirring occasionally, 10 to 15 minutes.
• Check after 10 minutes; if vegetables look wet, uncover pan in 5 minutes to evaporate liquid.
• Stir in cilantro; cook 1 minute.
• Stir in cheese; remove from heat.
• Spoon filling into peppers; top with pepper caps.
• Place peppers in center of grate away from heat source.
• Cover grill; cook until peppers are browned and tender, 20-30 minutes.
• Place peppers over flames to lightly char skins before removing from heat.

Steps:

• Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
• Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
• Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.

Steps:

• Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
• In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
• Lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

Steps:

• Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in bowl; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
• Heat oven to 375°F. Combine cracker crumbs, 1/4 cup cilantro, garlic and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on foil-covered baking sheet sprayed with cooking spray.
• Bake 25 min. or until chicken is done (165ºF). About 5 min. before chicken is done, cook tomatoes just until warmed.
• Combine cheese and remaining cilantro. Top chicken with tomatoes; sprinkle with cheese mixture.

Steps:

• In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.

Steps:

• Smash, Skin and chop the garlic.
• Add all the marinade ingredients into a bowl and crush together.
• Wash the chicken, roll in the marinade.
• You can leave it upto 24 hours in the fridge if you want a deeper flavour but can also cook straight away.
• Use a little oil to grease an oven dish.
• Chop the mushrooms, lay in the oven dish as a base.
• Place the marinated chicken ontop the mushrooms.
• Cook in a medium grill for 8minutes each side.
• Check it's cooked through by pushing a fork into the thickest bit of the chicken and seeing if the juices run clear.

Steps:

• Sprinkle chicken with salt, cumin and pepper. In a large skillet over medium heat, cook and stir the chicken in 2 tablespoons butter until no longer pink. Remove and keep warm. , In the same skillet, saute onions in remaining butter until tender and golden brown. Return chicken to the pan. Stir in lemon juice and cilantro; bring to a boil. If desired, serve with rice.

Steps:

• Preheat oven to 350°F. Mix cumin seeds, garlic powder, coriander, turmeric, and 1 tsp. salt in a small bowl.
• Arrange chicken thighs on a plate and pat dry with paper towels. Season generously with spice mixture on both sides. You won't need all of it; set leftover spice mixture aside for adding to cabbage later.
• Working in 2 batches if needed, arrange chicken thighs, skin side down, in a cold large cast-iron skillet and set over medium-low heat. Cook, undisturbed, until skin underneath is golden brown, about 10 minutes. Increase heat to medium and cook until skin is deep golden brown, about 2 minutes. Turn chicken over and cook 5 minutes. Transfer to a plate. Reduce heat to medium-low if cooking chicken in batches.
• If skillet seems dry, add oil, then cook onion and garlic over medium heat, stirring occasionally, until onion is translucent, about 3 minutes. Stir in reserved spice mixture and cook, stirring often, until fragrant, about 2 minutes. Add half of cabbage and stir to combine. Let cook 1 minute to wilt slightly, then add remaining cabbage and 1 tsp. salt and stir again to combine. Taste and season with more salt if needed. Add ½ cup water and cover (a baking sheet works great if you don't have a lid). Cook cabbage 10 minutes.
• Arrange chicken, skin side up, on top of cabbage, then wedge lemon slices evenly between thighs. Transfer to oven and bake until cabbage is tender and chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 22-25 minutes. Remove from oven.
• Scatter peas over chicken. Return skillet to oven and bake 5 minutes. Remove from oven and scatter cilantro over to serve.