2 whole chicken breasts, cut into bite-sized pieces (only thighs, breasts, and drumsticks)
1 cup chopped onion
1/2 cup chopped fresh parsley
1/2 cup chopped nuts, not too finely ground
4 tablespoons olive oil
5 crackers of matzo, broken into small pieces
1/2 teaspoon salt
1 pinch black pepper
2 tablespoons chicken broth
2 whole chicken breasts, cut into bite-sized pieces (only thighs, breasts, and drumsticks)
1 cup chopped onion
1/2 cup chopped fresh parsley
1/2 cup chopped nuts, not too finely ground
4 tablespoons olive oil
5 crackers of matzo, broken into small pieces
1/2 teaspoon salt
1 pinch black pepper
2 tablespoons chicken broth
Separate the chicken thighs, breasts, and drumsticks (use any remaining pieces to make a stock)
Season with salt and black pepper. Reserve
Sauté in olive oil with onion, parsley, and nuts until the onion is softened
Add the matzo crackers and let them toast slightly
Mix together in another bowl the seasonings, egg, and chicken broth
Combine this mixture with the sautéed chicken
Place in a large baking dish greased with olive oil
Arrange the chicken pieces on top of this mixture
Brush with olive oil, sprinkle with salt and black pepper
Roast in a moderate oven preheated to 170°C for 1 1/2 hours or until the chicken is golden brown and cooked through
Serve hot.
