Chicken Roulade, Apricot, Fig & Pistachio Stuffing

Passover

KosherEye.com

chickenroulade

by Chef Jeff Nathan, Abigael's on Braodway

A family favorite of the Nathans, Chicken Roulade with Apricot, Fig & Pistachio Stuffing is certain to become one of our Passover holiday favorites. Not only do the flavors blend to enhance the dish- the presentation is beautiful. A feast for the eyes. This recipe will highlight the holiday table.

Ingredients:

4 cups matzo farfale, about 8 ounces
1 cup dried apricots, about 6 ounces
1/2 cup dried figs, stems removed, about 5 ounces water
1/4 cup olive oil
1 medium Spanish onion, chopped
6 cloves garlic, minced

3/4 cup fresh Italian parsley, chopped
1/2 cup fresh basil, chopped
1 teaspoon ground cinnamon
3 cups chicken broth
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/2 cup shelled unsalted pistachios, toasted

2 3 pound chickens, or eight 10 ounce chicken breasts, boneless and pounded thin
kosher salt and freshly ground black pepper
2 tablespoons dry basil
1 tablespoon garlic powder
butcher twine or aluminum foil

1/2 pound carrots, diced large
1 large parsnip, diced large
1 large sweet potato, diced large
6 cloves garlic
3 tablespoons olive oil

1 12 ounce jar apricot preserves

Directions:

Place the matzo farfale in a large bowl and set aside.

In the bowl of a food processor, combine the apricots and figs. Pulse until they are roughly chopped. Transfer to a small bowl and cover with warm water. Allow to plump for about 10 minutes. Strain the fruit and set aside. Reserve the plumping liquid.

Place olive oil in a medium pan. Add the onions and garlic. Saut

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Passover

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