A full holiday meal in one pan: whole roasted chicken stuffed with soft matzah that absorbs the rich flavors of the chicken, combined with caramelized onions and pine nuts. Beneath it, golden potatoes soak up the juices, turning every bite into a complete dish.
You can prepare this chicken for Passover eve with salads and soup, or make it during the intermediate days of the holiday. Wishing everyone a joyful holiday of freedom and a happy spring.
Stuffed chicken with matzah and potatoes
For the filling:
5 tablespoons olive oil
2 large onions, peeled
2 to 3 celery stalks, including leaves
7 garlic cloves, peeled
1/2 cup pine nuts or slivered almonds
3 matzot
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon onion soup mix, optional
1 large egg
1/2 cup water
For the chicken and potatoes:
1 whole chicken
7 to 10 potatoes, well washed
2 tablespoons honey, date syrup or maple syrup
3/4 teaspoon sweet paprika
3/4 teaspoon garlic powder or granulated garlic
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
5 to 6 tablespoons olive oil
Preparation:
Prepare the filling:
• Dice the onions. Slice the celery and garlic thinly, and finely chop the celery leaves.
• Heat olive oil in a wide pan and fry the onions and celery until softened.
• Add the garlic and pine nuts, and cook for another 2 to 3 minutes, stirring.
• Break the matzah into small chunks, add water and mix well. Remove from heat.
• Let the mixture cool slightly, about 10 minutes, then add the egg and mix. Set aside.
Prepare the chicken and potatoes:
• Cut the potatoes into thick slices, about 1 to 2 centimeters thick.
• In a large bowl, mix olive oil, paprika, garlic powder, salt and black pepper. Add the potatoes and toss to coat.
• Transfer the potatoes to a greased baking dish, arranging them in as close to a single layer as possible. Reserve some of the oil and spice mixture in the bowl for the chicken. If none remains, prepare more.
• Place the chicken on top of the potatoes and rub it with the remaining marinade. Drizzle the honey over the chicken only, not the potatoes.
• Stuff the chicken generously with the filling, including the cavity and any gaps between the legs and breast. Fill as much as possible.
• Cover the pan with parchment paper and then aluminum foil, sealing tightly.
• Bake in a preheated oven at 375°F (190°C) for 1 hour and 15 minutes.
• Remove the cover and continue baking for another 30 to 45 minutes, until the top is golden.
• During the final stage, occasionally baste the chicken with the juices collected at the bottom of the pan.