Callaloo Stuffed Chicken Leg Quarters with Alfredo Sauce
Callaloo Stuffed Chicken Leg Quarters with Alfredo Sauce
recipe by:
The Best Dressed Chicken
Ingredients
2 Best Dressed Chicken Leg Quarters
1 small onion diced
1 clove garlic minced
4 cups rough chopped callaloo leaves
2 tsp Montreal grilling seasoning
2 tsp paprika
1 tsp chicken seasoning
½ tsp cinnamon
½ tsp cumin
2 tbsp vegetable oil
1 cup alfredo sauce
½ cup Beer
Salt to taste
Toothpicks
Instructions
Mix all powdered seasonings in a small bowl and set aside.
Place callaloo leaves into a food processor, along with onion, garlic and salt. Pulse callaloo into a puree and set aside.
Use a sharp filet or paring knife to cut the top of the thigh to expose the bone. Use the knife to scrape the meat down the bone like rolling a sock down.
Break bone at the joint and pull bone out.
Once done flip meat around to its original shape and set aside.
Season meat with mixed spice.
Place seasoned chicken on a baking sheet, cover with plastic wrap and set in fridge for at least 2-hours.
Bring chicken back to room temperature 30-minutes before cooking.
Heat a skillet and pour in cooking oil. Once oil is hot, sear chicken on both sides for about 3-minutes each side.
Cover with foil and bake at 350F, on the middle rack for 30-minutes or until juices from the leg bone run clear. Remove from oven and set aside
Ladle alfredo sauce onto plate, place chicken on top and serve with side of baked potatoes and steamed vegetables.