Passover Chicken

    1 hour

    For a special Passover main, make a savoury mixture of shredded courgette, matzo farfel, eggs, onion and garlic. Stuff it under the skin of chicken breasts before roasting.

    12 people made this

    Serves: 8 

    • 200g (7 oz) matzo farfel
    • 2 courgettes, shredded
    • 2 eggs, beaten
    • 1 onion, chopped
    • salt and freshly pepper to taste
    • 8 bone-in chicken breasts, with skin

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas mark 5. Grease a roasting tray or large baking dish.
    2. Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
    3. In a medium mixing bowl, combine courgette, farfel, eggs, onion, salt and pepper.
    4. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on baking tray.
    5. Bake for 40 to 50 minutes. Drain off any fat and serve.

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    Reviews in English (9)


    I had some trouble finding chicken breasts with skin. But once I did this recipe goes together quick, & is such a nice change from all the other passover high fat stuff! I will make this again!  -  03 Apr 2002  (Review from Allrecipes US | Canada)


    I made this recipe last year and it was great! Not dry, good texture and a healthier alternative to traditional stuffing. Grating zucchini took some time.  -  30 Mar 2007  (Review from Allrecipes US | Canada)


    This was really good! Something different during passover...  -  11 Jun 2006  (Review from Allrecipes US | Canada)