Mina
De Pesah, Matzo Chicken Pie
by Susan Friedland
"My
favorite Passover quote is from the Haggadah
and I used it as the epigraph to the Passover-Table:
'Let all who are hungry come in and eat, let all
who are needy come and make Passover"
A Sephardic layered savory pie, this delicious dish seems
designed for the turkey
or chicken or capon leftover from the Seder or the chicken
soup.
- 6
to 7 tablespoons vegetable oil
- 2
cups chopped onions
- 2
tablespoons minced garlic
- 1
1/2 cups thinly sliced cultivated mushrooms (about 1/3
pound)
- 3
cups bite-sized pieces cooked chicken (about 14 ounces)
- Salt
- Freshly
ground black pepper
- 1
cup chopped parsley
- 5
eggs, lightly beaten
- 5
to 6 matzos
- 1
cup chicken stock
Method:
Heat 5 tablespoons of the oil in a large skillet.
Slowly saute the onion and garlic until softened-and translucent,
about 10 minutes. Add the mushrooms and saute until soft,
an additional 5-minutes. Let cool. Stir in the chicken,
salt, pepper, parsley, and eggs. Preheat the oven to 375
degrees. Lightly oil a shallow 6 to 8 cup baking dish. Dip
2 of the matzos into the stock until well moistened but
not falling apart. Lay them in the-baking dish, breaking
pieces to fit. Spoon half the chicken mixture on top, and
cover with 1-more moistened matzo, the remaining chicken,
and the 2 remaining matzos. Pour 2 teaspoons oil-over the
top and bake for 15 minutes. Sprinkle with remaining oil
and bake an additional 15-minutes, or until the top is a
rich, crisp brown. Let cool for 10 minutes, then serve.
Serves
6 to 8
