During my last pregnancy I became absolutely obsessed with cilantro.
A little bland? Add some cilantro.
A little mono colored? Add some cilantro.
Resembles food? Add some cilantro.
I went through several bunches a week. My husband, who rarely gives specific critique of food, often said, “I like it… but maybe too much cilantro.”
Valerie is now 8 months old, and my obsession has died down, but one thing has remained. My utter love for fresh herbs.
I can not believe I rarely used them until last year! They are world’s away from the dried version. The flavor is so much more intense, they add such beauty sprinkled on food, and they are so very fun to stuff into chicken skin.
The first time I saw a recipe calling for stuffing chicken skin with herbs I thought it was a bit crazy. Before then seasoning had always belonged on the outside. But, as I discovered, being next to the meat itself allows the flavor to permeate throughout, and the skin protects the herbs from getting overcooked and bitter.
The only thing I do not really care about when it comes to herb stuffing chicken is it can give the skin an ugly greenish hue. I got around this by slitting the skin to show off the herbs. The result is a beautiful presentation and very flavorful moist meat.
- 1 handful of parsley (grab a handful of the leaves and rip off)
- 1 handful of cilantro
- 4 cloves of garlic, or two large, minced
- 1½ tablespoons coconut oil, solid but soft
- ½ teaspoon of salt + more for sprinkling
- zest of two limes
- 6 chicken drumsticks
- 6 toothpicks
- Preheat the oven to 450 degrees and remove the chicken from the fridge.
- Chop the herbs finely. Mix the herbs, coconut oil, salt, lime zest, and minced garlic in a small bowl.
- Put about a teaspoon (or ⅙ of the stuffing) under the skin of each drumstick. Hold the skin down at the opening and message the herbs down and around the chicken. Slit the skin of each drumstick twice. Pull the skin up, and secure with a toothpick to keep it from sliding down during cooking.
- Put the chicken on a pan lined with a rack. Bake for 30-35 minutes and 450 degrees until the meat is tender.
Natural Living Monday
Recipe Sharing Monday
Melt In Your Mouth Monday
Mix it Up Monday
Mouth Watering Mondays
Totally Talented Tuesday
Hearth and Soul Link Up
Tip Me Tuesday
Tuesday Talent Show
Allergy Free Wednesday
Waste Not, Want Not @ Poor and Gluten Free
Wow Me Wednesday @ Gingersnap Crafts
Real Food Wednesdays @ Kelly the Kitchen Kop
Gluten Free Wednesdays @ The Gluten Free Homemaker
Thrive On Thursday @ Domesblissity
Full Plate Thursday @ Miz Helen’s Cottage