Spiced Matzo-Stuffed Chicken Breasts

Ingredients for Spiced Matzo-Stuffed Chicken Breasts

• 1 large onion, chopped

• 1 red pepper, chopped

• 6 tablespoons olive oil, divided

• 2 garlic cloves, chopped

• 950ml packaged matzo farfel (small pieces of matzo)

• 80g shelled pistachios, chopped

• 1/2 cup golden raisins

• 1/3 cup chopped flat-leaf parsley

• 2 large eggs

• 425ml reduced-sodium chicken broth, divided

• 2 teaspoons ground coriander

• 1 teaspoon hot paprika or 1/2 teaspoons cayenne

• 3/4 teaspoons ground cinnamon

• 1/2 teaspoons ground allspice

• 1/4 teaspoons ground cloves

• 6 boneless chicken breast halves with skin (about 1.4kg )

• 120ml dry white wine

• 1 teaspoon potato starch

How to make Spiced Matzo-Stuffed Chicken Breasts

Preheat oven to 218°C with racks in upper and lower thirds.

Cook onion and pepper in 45ml 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 teaspoons salt, and 1/2 teaspoons pepper. Whisk together eggs and 180ml broth, then stir into farfel mixture.

Set aside 350ml 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 teaspoons 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 45ml 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 45ml 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 180ml broth. Whisk together remaining 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.