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Roast Chicken with
Matzah Onion Stuffing



  • 1 (3 1/2 pound) chicken
  • 1/3 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1 tablespoon oil

Matzah Onion Stuffing

  • 2 matzahs
  • 1/2 cup hot chicken soup
  • 2 tablespoons oil
  • 1 large onion, chopped
  • Salt and pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1 egg, beaten


  1. Chicken: Discard excess fat from chicken. Mix salt, pepper, cumin, turmeric and oil. Rub chicken over all with mixture. Spoon stuffing into chicken. Set in a roasting pan and roast at 400 degrees F for about 1 1/4 hours, basting occasionally.
  2. Matzah Onion Stuffing: Crumble matzahs into a bowl and pour chicken soup over them. Heat oil in a frying pan and add onion, salt, pepper, cumin and turmeric. Cook over medium heat, stir often, until tender and golden brown. Add to matzah mixture and let cool. Stir in egg and taste for seasoning.

Yield: 4 servings

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