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My family loves charoset. I thought this is a really great way to take the leftover charoset and make something really delicious in honor of the Seder, charoset-stuffed capons.
8 chicken capons (boneless, skin-on chicken bottoms)
2 tablespoons canola or neutral vegetable oil
1 onion, sliced
2 sweet potatoes, peeled and shredded
3 apples, peeled and shredded
1 teaspoon salt
1 teaspoon Gefen Cinnamon
1/4 cup ground almonds
3/4 cup sweet red wine (I used Kedem Cream Malaga), divided
salt, to taste
pepper, to taste
paprika, to taste
garlic powder, to taste
1/4 cup Manischewitz Chicken Broth
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Heat oil over medium heat and sauté onion for a few minutes till translucent.
Add sweet potatoes and sauté for a few minutes. Add apples, salt, cinnamon, almonds, and 1/2 cup red wine and mix. Reduce heat to low and cook for five to seven minutes. Remove from heat and cool.
Stuff each capon with charoset mixture. Place stuffed capons into a nine- x 13-inch (20×30-centimeter) baking pan. Place any remaining stuffing around the capons.
Sprinkle tops of the capons with seasoning. Pour chicken broth and remaining 1/4 cup red wine into the bottom of the pan, cover, and bake for one hour. Remove cover and bake for an additional 30 minutes.
Photography by Hudi Greenberger
Styling by Renee Muller
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