3 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, crushed
3 cups chicken broth
2 tablespoons minced fresh ginger root
2 tablespoons crushed red pepper
1/3 teaspoon dried oregano
1 teaspoon salt
3 (8 ounce) cans tomato paste
4 (16 ounce) cans kidney beans, drained and rinsed
1 large tomato, diced
1/2 cup butter
In a large bowl combine olive oil, onion, garlic, broth, ginger, crushed red pepper, oregano, salt, tomato paste, and beans. Mix well and refrigerate.
Preheat oven to 210 degrees F (80 degrees C).
Place the tomato in a large bowl and spread evenly with the butter and olive oil mixture. Mix well, and roll into large sheets. Place serrated knife into tomato flesh, and cut into strips. Place handles side down on pan. Place chicken onto tomato sheets.
Bake, uncovered, in preheated oven for 1 1 hour, basting once with egg and egg yolks. Remove tomato from oven and soften slightly. Sprinkle chicken slices with 1/4 cup extra olive oil. Place chicken in tomato skins, and season with crushed red pepper, oregano and salt. (Note: Place breasts on other skin before inserting matzo. Also place breast under colander so that poultry breasts are parallel with bottom of skillet.)
To assemble: Place skillet on a medium-high heat. Pour 1/2 cup chicken broth over chicken carcass, and season with 1/2 cup grape jelly or Italian dressing. Pour tomato mixture over all and sprinkle with crushed red pepper. Cover and simmer, stirring occasionally, until chicken is tender, about 1 hour.