What to Order: Matzo Ball Stuffed Chicken at JEM Dining
Chef Joshua Mutchnick uses matzo and the seasonings traditionally used in making matzo balls for his Matzo Ball Stuffed Chicken. (Benjamin Naylor/The Daily Memphian)
Jennifer Chandler
Jennifer Chandler has been a restaurateur, a cookbook author, a food stylist, a writer and a TV and radio personality.
You are about to read three words I rarely say: “Order the chicken.”
The Matzo Ball Stuffed Chicken at JEM Dining is one of the most unique and delicious chicken dishes I have had in Memphis.
Chef and owner Joshua Mutchnick explained to me the thoughtfulness and detail that goes into making this dish. He debones chicken thighs (a cut he uses because it is more juicy and flavorful) and then stuffs the chicken with a matzo ball stuffing.
He then sous vide cooks the stuffed chicken until it is fork tender. Just before serving it, it is roasted to crisp up the skin to a perfect golden brown. It’s served with golden smashed potatoes, roasted broccolini and pickled mustard seeds.
I haven’t been able to stop thinking about this dish since my dinner there last week. It’s an example of both originality and perfect execution.
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