©2016 Stella's Cookbook. Proudly created by Danielle Demblon

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Baked Matzah-Chicken Pie with Scallions,

Parsley, and Dill

Quajado de Gayina kon Matzah

In Spanish, the word cuajado (also spelled kuajado/kwazado/guazados) means “curdled,” and is related to the Portuguese queijo meaning “cheese” (a food product made out of curdled or coagulated milk). Like the French quiche (a pie made mostly of cheese and cream mixed with eggs), a quajado is also a type of baked pie that utilizes beaten eggs to bind the cheese, cream, vegetables, or meat as well as other ingredients together.

 

For the pot-roasting the chicken:
4 tablespoons olive oil


21⁄4 pound free-range chicken


Sea salt and finely ground white pepper

1 large carrot, peeled and cut into chunks

1 large onion, thickly sliced


1 celery stalk, cut into chunks


2 garlic cloves, crushed


3 sprigs fresh thyme


2 dried bay leaves

 

For the bake:
3 tablespoons olive oil


3⁄4 cup finely chopped spring onions (scallions)


1 tablespoon fresh lemon juice


11⁄2 cups hot chicken stock, including reserved roasting juices


3 tablespoons roughly chopped at-leaf parsley (use leaves and tender stems)

2 tablespoons roughly chopped fresh dill


4 squares of matzahs/matzos

8 large eggs, lightly beaten


Sea salt and freshly ground black pepper

 

Preheat the oven to 200 ̊C.

 

Heat 2 tablespoons olive oil in a deep roasting pan. Rub the chicken with salt, pepper and remaining 2 tablespoons olive oil. Arrange the vegetables and herbs in the roasting pan and place the chicken on top. Roast the chicken for about 11⁄2 hours or until tender and golden and the juices run clear.

 

Remove the chicken from the pan and allow to rest.

 

Pour the roasting juices and vegetables from the pan into a fine-mesh sieve set over a bowl. With the back of a spoon, press out as much juice as you can from the vegetables. Skim off and discard any excess fat from the surface of the juices and reserve these juices for the chicken bake.

 

When the chicken has cooled enough to handle remove the skin and debone the chicken. Finely chop the chicken pieces by hand or in a food processor.

 

Preheat the oven to 180 ̊C. Oil an oven-proof 13x9-inch rectangular dish with 1 tablespoon olive oil and place in the oven until hot.

 

Heat remaining olive oil in a frying pan over a medium heat and glaze the spring onions until a little translucent.

 

In a medium-sized bowl combine chopped chicken, spring onions, lemon juice, stock and herbs.

 

Soak the matzah in a bowl of boiling water for 1 minute or until semi-soft. Drain in a colander, pressing and squeezing out excess water.

 

Combine the matza and chicken mixture. Then fold in the beaten eggs, season with salt and pepper and mix well. Pour the mixture into the heated dish and bake for 40 minutes or until golden and crusty.

 

To serve: Cut the bake into squares and serve hot or at room temperature with Huevos Haminados.

 

Stella’s Hint:

  • The bake can be made a day ahead. To reheat, warm through in a 180 ̊C preheated oven.