|Chicken Roulade, Apricot, Fig & Pistachio Stuffing|
by Chef Jeff Nathan, Abigael's on Braodway
A family favorite of the Nathans, Chicken Roulade with Apricot, Fig & Pistachio Stuffing is certain to become one of our Passover holiday favorites. Not only do the flavors blend to enhance the dish- the presentation is beautiful. A feast for the eyes. This recipe will highlight the holiday table.
4 cups matzo farfale, about 8 ounces
3/4 cup fresh Italian parsley, chopped
2 3 pound chickens, or eight 10 ounce chicken breasts, boneless and pounded thin
1/2 pound carrots, diced large
1 12 ounce jar apricot preserves
Place the matzo farfale in a large bowl and set aside.
In the bowl of a food processor, combine the apricots and figs. Pulse until they are roughly chopped. Transfer to a small bowl and cover with warm water. Allow to plump for about 10 minutes. Strain the fruit and set aside. Reserve the plumping liquid.
Place olive oil in a medium pan. Add the onions and garlic. Saut