Spiced Matzo-Stuffed Chicken Breasts

Ingredients

• •1 large onion
• •1 whole red bell pepper
• •6 tablespoons olive oil
• •2 cloves garlic
• •4 cups matzo farfel
• •½ cup shelled pistachios
• •½ cup golden raisins
• •⅓ cup flat-leaf parsley
• •2 large eggs
• •1¾ cups reduced-sodium chicken broth
• •2 teaspoons ground coriander
• •1 teaspoon hot paprika
• •¾ teaspoon ground cinnamon
• •½ teaspoon ground allspice
• •¼ teaspoon ground cloves
• •6 pieces boneless chicken breast halves
• •½ cup dry white wine
• •1 teaspoon potato starch

Cooking Instructions

1. 1.

   Preheat oven to 425°F with racks in upper and lower thirds.

   5 min

2. 2.

   Cook onion and bell pepper in 3 tablespoons 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.

   17 min

3. 3.

   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.

   1 min

4. 4.

   Remove onion mixture from heat and stir in farfel, pistachios, raisins, parsley, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Whisk together eggs and 3/4 cup broth, then stir into farfel mixture.

   5 min

5. 5.

   Set aside 1 1/2 cups stuffing and transfer remainder to a generously oiled 1 1/2-quart shallow baking dish.

   3 min

6. 6.

   Bake stuffing in dish in lower third of oven until set and golden, about 30 minutes.

   30 min

7. 7.

   While stuffing bakes, stir together spices with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.

   2 min

8. 8.

   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 3 tablespoons stuffing into each pocket. Pat chicken dry and add to spices, tossing to coat.

   10 min

9. 9.

   Straddle a large flameproof roasting pan across 2 burners, then add remaining 3 tablespoons 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.

   25 min

10. 10.

    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 3/4 cup broth. Whisk together remaining 1/4 cup 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.

    7 min