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
1 cup dried apricots, about 6 ounces
1/2 cup dried figs, stems removed, about 5 ounces water
1/4 cup olive oil
1 medium Spanish onion, chopped
6 cloves garlic, minced

3/4 cup fresh Italian parsley, chopped
1/2 cup fresh basil, chopped
1 teaspoon ground cinnamon
3 cups chicken broth
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/2 cup shelled unsalted pistachios, toasted

2 3 pound chickens, or eight 10 ounce chicken breasts, boneless and pounded thin
kosher salt and freshly ground black pepper
2 tablespoons dry basil
1 tablespoon garlic powder
butcher twine or aluminum foil

1/2 pound carrots, diced large
1 large parsnip, diced large
1 large sweet potato, diced large
6  cloves garlic
3 tablespoons olive oil

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. Sauté until the onions are a light golden color.  Add in the fresh herbs, cinnamon and plumped fruits.  Allow to cook 2 – 3 minutes, stirring occasionally.

Pour in the chicken broth and stir well, allowing any particles stuck on the bottom of the pan to combine with the broth.  Cook over medium heat until the stock has come to a light simmer.  Remove from the fire and combine with the farfale.  Add in the toasted pistachios and season with salt and pepper.  Mix until evenly combined and allow to cool.  Add the reserved pluming liquid, as needed for a moist stuffing.

Season the flesh side of the chickens with salt (if desired), pepper, dry basil and garlic powder. Fill the stuffing into the boneless chicken.  Roll into one large, or several logs.  Tie the large rouladen with the butcher twin or transfer each portion to a lightly greased sheet of aluminum foil.  Fold up each of the foil edges to create a snug fit.  Place the rouladen in a roasting pan.

Add the root vegetables and whole garlic cloves to the roasting pan.  Drizzle the olive oil on the rouladen.

Roast in a pre-heated 400˚ F. oven.  For a full chicken, roast for 45 – 50 minutes until cooked through.  For the smaller breasts, roast for 35 – 30 minutes.

In a small saucepan melt the apricot preserves.  Add in a splash of water to prevent burning.  About halfway through the cooking time, brush the melted preserves on top of the chicken.  Do not cover.  Continue cooking until cooked through.

Remove from the oven and allow to cool 15 minutes.  Remove the butcher twine, or aluminum foil.  Slice the roulades about ¼ - inch thick, with an electric knife.  Set the slices in a fanned pattern around a large platter, surrounded by the roasted root vegetables.  Or serve whole portions of the breasts to each guest.


Yield: Yield: 8 - 10

Recipes: Passover, Poultry, Chicken, Kosher

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