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
