Parsley Stuffing

* Exported from MasterCook *

Spicy Ranch Chicken With Chorizo Stuffing

Recipe By : Cooking Live Show 
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds chorizo -- casings removed
3 serrano chiles -- minced
8 garlic cloves -- minced
1 cup pitted green olives
2 tablespoons minced cilantro
4 chicken leg-thigh pieces or 2 large -- cut in
half
-- chicken breasts
1 yellow onion -- minced
1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
2 tablespoons chili powder
1 cup dry white wine
1 cup chicken stock
3/4 cup almonds -- blanched and
-- toasted

Cook the chorizo, breaking it up with a fork, in a large heavy saute pan over 
medium heat. When it is nearly done, remove the pan from the heat, drain and 
discard all but 2 tablespoons of the fat, and return the pan to the heat. Add 
the chiles and garlic, and saute for 5 minutes. Meanwhile, mince half of the 
green olives, and add them to the chorizo mixture. Remove the pan from the heat,
and stir in 1 tablespoon of the cilantro. Let the chorizo mixture cool. Using 
your finger, carefully loosen the skin from the chicken, leaving it attached at 
the edges. When the chorizo mixture is cool enough to handle, stuff some under 
the skin of each piece of chicken. Set the chicken pieces aside. Return the pan 
to the heat and saute the onion in the pan drippings until it is very soft and 
fragrant, about 15 minutes. Stir in the coriander, cumin and chili powder. Cut 
the remaining olives in half and add them, then pour in the wine and stock. Add 
the chicken, reduce the heat to low, and simmer, covered, until the chicken is 
cooked through, about 35 minutes. Transfer the chicken to a serving platter, 
increase the heat in the pan to medium-high, and reduce the cooking liquid by 
one third. Spoon the sauce over the chicken, scatter the remaining 1 tablespoon 
of the cilantro and the toasted almonds on top, and serve immediately.
Yield: 4 servings
Notes: Recipe courtesy of Michele Jordan, California Home Cooking