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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
I first came up with this idea on a whim. I hid some veggies under chicken I was baking — and the result was so good! The chicken gave delicious flavor to the veggies and gave them an almost steamed feel. Feel free to use broccoli instead of cauliflower.
3–4 small sweet potatoes, peeled and sliced
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon Pereg Black Pepper
16 ounces (450 grams) Beleaves Frozen Cauliflower, defrosted and chopped into bite-size pieces
4 chicken capons
1/4 cup olive oil
juice and zest of 1 lemon
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1/2 cup packed parsley leaves, finely chopped
2 tablespoons Gefen Maple Syrup
1 teaspoon kosher salt
2 teaspoons Gefen Onion Powder
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place sliced sweet potatoes on the baking sheet in a single layer. Drizzle with oil and sprinkle with salt and pepper. Bake for 30 minutes.
Combine all ingredients for the marinade in a small bowl. Stir to combine.
Toss cauliflower with about two tablespoons of the marinade and set aside. Pour remaining marinade into a bowl or bag with the chicken.
Once sweet potatoes have baked for 30 minutes, they should have reduced in size. Rearrange the slices to form four large “wells.” Fill each well with cauliflower. Top each pile of cauliflower with one of the chicken capons, doing your best to cover it completely.
Bake for about 45 minutes, until the chicken is cooked through and the sweet potatoes are starting to caramelize.
Recipe, Styling and Photography by Miriam (Pascal) Cohen
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dark cutlets dinner recipes
(moved from reviews): When did the word capon change from a rooster that, shall we say, had some surgery to a dark meat cutlet? I still see recipes that call for mutliple “capons” & I think that’s a lot of chicken!