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Meat
Easy
20 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Although I originally planned this recipe as an appetizer, once I made them, I realized that they were a great choice for a Chol Hamoed dinner, too. It’s also a terrific way to use up your Seder chicken! Something between potato kugel and mushroom chicken, these flavorful cups are truly addictive. Yields 20 cups
4 cooked chicken bottoms from chicken soup, deboned
2 onions, diced
oil, for sautéing
1 box baby bella mushrooms, cleaned and chopped (peeled, if that’s your minhag)
4 eggs
4 medium/large potatoes, peeled and grated
2 tablespoons oil
2 tablespoons Gefen Ground Almonds
salt, to taste
pepper, to taste
Shred or chop chicken and place into a large mixing bowl.
Sauté onions in oil until golden. Add mushrooms to the pan and sauté, stirring until soft and cooked, another three to five minutes.
Add onion and mushroom mixture to the chicken. Set aside approximately one cup for garnish when serving. Then, add eggs, potatoes, oil, and ground almonds to the remaining chicken mixture. Stir to combine. Season with salt and pepper.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Grease disposable muffin tins generously with oil and spoon the mushroom-chicken mixture into the cups, filling all the way. Bake for approximately 35–45 minutes or until the tops brown and form a crust. Remove from oven and allow to rest for 10 minutes before removing from tins.
Garnish with reserved chicken mixture, fresh herbs or greens, if desired.
Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern
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