Callaloo Stuffed Chicken Leg Quarters with Alfredo Sauce
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.
- Enjoy!
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