Matzah & Chicken Sephardic Quajado

KUAJADO DE GAYINA KON MATZAH

Quajados are one of the most beloved dishes of the Passover table, a beautiful combination of vegetables, meat and eggs baked into something that falls somewhere between a frittata and a savory cake. The Judeo-Spanish name for this emblematic dish traces back to the Jews of medieval Spain, derived from the Spanish word aquajados, meaning coagulated or curdled.

For Pesach, my favorite version is this chicken and matzah bake, bright with green onions, fragrant parsley and fresh dill. This year I'm sharing a more aromatic take, warmed with gentle spices that make it especially delicious. Traditionally, quajado is served warm alongside hard-boiled eggs, huevos haminados, and a tangy green salad. I hope you give this one a try. As we say in Ladino, Kome kon gana, enjoy!

#passover #matzah #ChickenBake #Sephardic #pesach

ROASTING THE CHICKEN

2 pounds (1 kg) chicken, cut into portions

1½ teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and freshly ground black pepper, to taste

4 tablespoons olive oil

1 large carrot, peeled and cut into chunks

1 celery stick, cut into chunks

1 head of garlic, halved horizontally

3 sprigs fresh thyme

2 bay leaves

1. Preheat the oven to 400°F (200°C). Mix the spices, salt, pepper and olive oil together in a small bowl, then rub the mixture generously all over the chicken portions. Place them in a roasting pan and tuck the vegetables and herbs in between. Roast for about an hour, until the chicken is tender and golden, and the juices run clear.

2. Remove the chicken from the pan and set aside to rest. Pour the roasting juices and vegetables through a fine-mesh sieve into a bowl, pressing firmly with the back of a spoon to extract as much flavour as possible. Skim off any excess fat from the surface, then reserve these juices for the bake.

3. Once the chicken is cool enough to handle, remove the skin and bones. Finely chop the meat by hand or pulse in a food processor.

THE CHICKEN MATZAH BAKE

3 tablespoons olive oil

¾ cup green onions, finely chopped

1 tablespoon fresh lemon juice

1½ cups hot chicken stock, including reserved roasting juices

3 tablespoons roughly chopped flat-leaf parsley, leaves and tender stems

2 tablespoons roughly chopped fresh dill

4 sheets matzah

8 eggs, lightly beaten

Salt and freshly ground black pepper, to taste

1. Preheat the oven to 355°F (190°C). Grease a 13×9 inch (33×23 cm) ovenproof dish with a tablespoon of olive oil and place it in the oven to heat up.

2. Warm the remaining oil in a frying pan over medium heat and gently sauté the scallions until just translucent. In a large bowl, combine the chopped chicken, scallions, lemon juice, stock, and herbs.

3. Break the matza sheets into a bowl of boiling water and soak for about a minute, until semi-soft. Drain well in a colander, pressing out as much water as you can, then fold the matza through the chicken mixture. Add the beaten eggs, season generously with salt and pepper and stir everything together.

4. Pour the mixture into the hot dish and bake for 40 minutes, until the top is golden and beautifully crusted. Cut into squares and serve hot or at room temperature, with huevos haminados alongside.

Stella's Hint: This bake can be made a day ahead. Simply reheat in a 355°F (190°C) oven until warmed through.