| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Niger |
Tamwt01 |
6 |
servings |
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 |
ts |
Turmeric |
| 1/4 |
c |
Olive oil |
| 3 |
bn |
Cilantro; stems trimmed, |
|
|
And roughly chopped |
|
|
Fresh Tomato Sauce; see * Note |
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.
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
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