Callaloo Stuffed Chicken Leg Quarters with Alfredo Sauce

recipe by:
The Best Dressed Chicken
  • 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
Callaloo Stuffed Chicken Leg Quarters  with Alfredo Sauce
  • 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.
  • Enjoy!
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