Stuffed Chicken Capons

Simi Fuchs Simi Fuchs
5.0 (1 reviews)

A couple of years ago, my husband and I embarked on a wellness journey. We noticed that almost all our Yom Tov meals consisted of red meat and not-the-healthiest side dish options. I love cooking and coming up with creative, alternative dishes, so I decided to roll the main dish, side dish, and vegetable into one easy and delicious night meal option.

3h 6
Easy Gluten Free Meat

Contains: Soy

Directions

Prepare the Capon Filling

  1. Heat oil in a pan over low heat. Add the onions and sauté. Then add the carrots and sauté for another few minutes. Add the squash and garlic and sauté for 20 minutes.

  2. Add the rice, chicken consommé, salt, and pepper and mix well. Add

    water and cook over low heat for 40 minutes, or until the rice is soft.

  3. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  4. Fill the capons with the vegetable-rice mixture and place them in a

    baking pan seam-side down.

Prepare the Sauce

  1. Mix all ingredients well. Pour the sauce over the capons.

  2. Bake, uncovered, for one and a half hours.

Credits

Notes:
This filling recipe makes enough for 16 capons. The filling can be frozen for later use.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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