PASSOVER ROAST CHICKEN
A matzo mix with dried apricots, toasted pecans and celery stuff this Passover Roast Chicken. It may well be the most delicious you've ever made.
Provided by My Food and Family
Categories Recipes
Time 2h50m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix broken matzos, chicken broth and apricots in medium bowl; set aside. Melt 3 Tbsp. of the margarine in large skillet. Add onion and celery; cook until crisp-tender, stirring occasionally. Add matzo mixture; mix well. Cool. Add eggs, pecans and matzo meal; mix well.
- Stuff chicken cavities with matzo mixture; close cavities with skewers and string. Place, breast side up, on rack in baking pan; brush with remaining 1 Tbsp. margarine, melted. Sprinkle with pepper and thyme.
- Bake 2 to 2-1/2 hours or until chicken is cooked through (165°F), basting occasionally.
Nutrition Facts : Calories 490, Fat 29 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 140 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g
SPICED MATZO-STUFFED CHICKEN BREASTS
Provided by Melissa Roberts
Categories Chicken Bake Sauté Passover Dinner Raisin Pistachio Spring Healthy Kosher Kosher for Passover Gourmet Dairy Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F with racks in upper and lower thirds.
- Cook onion and bell pepper in 3 tablespoons oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Add garlic and cook, stirring frequently, 2 minutes.
- While onion mixture cooks, rinse matzo farfel in a colander under warm running water until softened, 30 seconds to 1 minute. Drain, pressing gently to extract excess water.
- Remove onion mixture from heat and stir in farfel, pistachios, raisins, parsley, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Whisk together eggs and 3/4 cup broth, then stir into farfel mixture.
- Set aside 1 1/2 cups stuffing and transfer remainder to a generously oiled 1 1/2-quart shallow baking dish.
- Bake stuffing in dish in lower third of oven until set and golden, about 30 minutes.
- While stuffing bakes, stir together spices with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- Insert a paring knife horizontally into middle of thicker end of each chicken breast half, stopping about 1 inch from opposite end, then open incision with your finger to create a 1-inch-wide pocket. Pack 3 tablespoons stuffing into each pocket. Pat chicken dry and add to spices, tossing to coat.
- Straddle a large flameproof roasting pan across 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until it shimmers. Sear chicken, skin side down, until skin is deep golden, about 5 minutes. Turn chicken over, then roast in upper third of oven until just cooked through, 16 to 20 minutes.
- Transfer chicken to a platter and straddle roasting pan across 2 burners, then add wine and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Stir in 3/4 cup broth. Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then cook, whisking, until slightly thickened, about 2 minutes. Strain sauce through a fine-mesh sieve into a measuring cup. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat (or use a fat separator). Season sauce with salt.
CHICKEN SOUP WITH MATZO BALLS
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
Provided by Charlotte J
Categories Chicken
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Matzo Balls:.
- In medium bowl, mix eggs, seltzer, oil, salt and pepper.
- Stir in matzo meal and refrigerate 4 hours.
- Soup:.
- In stock-pot, heat chicken and the water to a boil, skimming foam.
- Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper.
- Simmer, partially covered, until chicken is cooked, about 1 hour.
- With slotted spoon, remove chicken from soup;.
- reserve for another use.
- Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water.
- Cover; reduce heat; simmer 25 minutes.
- Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids.
- Add remaining carrots and salt.
- Simmer, covered, 15 minutes, until carrots are tender.
- Add minced parsley.
- To serve:.
- Place 1 matzo ball in each of 8 soup bowls;.
- add 1 cup soup to each.
Nutrition Facts : Calories 671.6, Fat 43.8, SaturatedFat 11.5, Cholesterol 263.1, Sodium 1241.5, Carbohydrate 19.4, Fiber 2.5, Sugar 3.8, Protein 47.5
PASSOVER MATZO STUFFING
I've never been able to find a matzo stuffing my family enjoyed so I decided to omit the Ritz crackers and cornbread from my Thanksgiving stuffing, Recipe #78109, and replace them with matzo. The result was delicious and tastes exactly like the original recipe.
Provided by dojemi
Categories Low Cholesterol
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Crush matzah.
- Saute' onions in oil till transparent.
- Add carrots and apples and cook till the are softened.
- Add remaining ingredients.
- Mix together and taste for seasoning.
- If too dry you can moisten with a bit more broth or water.
- Stuff turkey loosely.
- Any leftover stuffing can be cooked along-side turkey in foil or in a casserole dish.
- When basting turkey, add some of the juices to any stuffing cooked outside the bird.
Nutrition Facts : Calories 144, Fat 0.7, SaturatedFat 0.1, Sodium 120.6, Carbohydrate 30.3, Fiber 1.8, Sugar 3.6, Protein 4
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