8 large eggs
2 teaspoons canola oil
2 teaspoons extra-virgin olive oil
1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish
1/4 cup water
1/3 cup freshly chopped parsley leaves
2 tablespoons kosher salt
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
2 cups matzo meal
2 1/4 teaspoons baking powder
1 (3 1/2 to 4-pound) chicken
4 quarts chicken stock
2 tablespoons extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice
1/2 cup quartered cherry or grape tomatoes
1/2 cup diced (1/4-inch) red bell pepper
1/2 cup diced (1/4-inch) green bell pepper
2 tablespoons freshly chopped cilantro leaves
4 garlic cloves, minced
Small pinch saffron
1 teaspoon hot red pepper sauce, optional
If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
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