Chicken Roasted Over Farfel Dressing
- Easy recipes
Ingredients
- 1/3 cup (75 mL) lemon juice
- 2 tbsp (30 mL) olive oil
- 3 cloves garlic, pressed
- 2 tsp (10 mL) paprika
- 1 tsp (5 mL) ground allspice
- 1 tsp (5 mL) salt
- 1/4 to 1/2 tsp (1 to 2 mL) cayenne pepper
- 1/4 tsp (1 mL) black pepper
- 3 to 4 lb (1.5 to 2 kg) chicken pieces
- Dressing:
- 3 cups (750 mL) matzo farfel
- 1-1/3 cups (325 mL) sliced or slivered almonds
- 1/3 cup (75 mL) currants
- 1/4 cup (60 mL) olive oil
- 1 large onion chopped
- 1 clove garlic, minced
- 1-1/2 cups (375 mL) chicken stock
- 1 egg
- 1 tbsp (15 mL) lemon juice
- 1/2 tsp (2 mL) salt
- Pinch black pepper
- 1/2 cup (125 mL) chopped parsley
- 2 tsp (10 mL) crumbled dried mint
Preparation
In large bowl, whisk together lemon juice, oil, garlic, paprika, allspice, salt, cayenne and black pepper; add chicken pieces and toss to coat. Marinate for at least 20 minutes or, refrigerated, for up to 12 hours.
Dressing: Spread matzo farfel on rimmed baking sheet and bake in 400°F/200°C oven until lightly toasted, about 10 minutes; transfer to large bowl.
Spread almonds on baking sheet and bake in 400F/200C oven until lightly toasted, about 5 minutes; add to bowl. Pour 1/3 cup/75 mL boiling water over currants in heatproof bowl; let stand for 5 minutes, drain and add to matzo mixture.
In skillet, heat oil over medium-high heat; sauté onion until golden. Add garlic and fry for 1 minute, then scrape into matzo mixture. In separate bowl, whisk together stock, egg, lemon juice, salt and pepper. Add stock mixture, parsley and mint to matzo mixture, stirring until thoroughly mixed.
Spoon Dressing into oiled large baking dish; arrange chicken pieces, skin side up, on top, brushing chicken with any leftover marinade.
Bake in centre of 400F/200C oven until chicken is no longer pink in centre of thickest part, 45 to 55 minutes. If desired, finish crisping chicken skin under broiler for a few minutes.
Makes 8 servings.
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