Food editor Melissa Roberts drew on the influences of her husband's Lebanese heritage when she created this dish, rich with the spices and textures of the Middle East. Each bite of chicken combines crisp skin with moist meat and is savory with a hint of sweetness. Pistachios and raisins pump up the "chew" factor.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°F with racks in upper and lower thirds.
Step 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.
Step 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.
Step 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.
Step 5
Set aside 1 1/2 cups stuffing and transfer remainder to a generously oiled 1 1/2-quart shallow baking dish.
Step 6
Bake stuffing in dish in lower third of oven until set and golden, about 30 minutes.
Step 7
While stuffing bakes, stir together spices with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
Step 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.
Step 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.
Step 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.
