Preheat the oven to 375 degrees Fahrenheit.
Add the stock cubes to the hot water. Let it dissolve and set aside.
In a large, oven-safe frying pan, heat the oil and sauté the onions until golden brown, approximately 15 minutes.
Add the starch and mix well. Add the mayonnaise, mix well, and add the chicken stock. It will thicken. Add the potatoes. Toss well and season with salt and pepper.
Place the chicken on top. Sprinkle the chicken with more salt and pepper and the remaining spices.
Transfer to the oven. Bake uncovered for an hour and 15 minutes.
Directions
About
Tips:
You can easily make this in a 9x13-inch pan. Sauté the onions on the stovetop and transfer the mixture to the pan when ready to place in the oven.
This recipe can easily be doubled and tripled.
If you don’t use spices on Pesach, you can also omit. And use what you can.
Notes:
This dish is best made fresh. Can be made two to three days in advance and reheated covered well on 200 or how you normally reheat your food on Yom Tov.
Description:
Sponsored by Telma
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How do you make the potatoes without the chicken?