8PM: Quinoa Stuffed Chicken Capons

  • Cook & Prep: 1.5 h
  • Serving: 6
  • No Allergens
I’ll tell you a little secret. I like to prepare dishes which are gourmet, but I don’t like to spend that much time cooking it, or use strange ingredients for these recipes! I also don’t like to buy ingredients for one recipe and then have it sitting in my pantry until the following Pesach, when it’s finally thrown out. For me, it’s a challenge to create new dishes using the same staple ingredients I have in my pantry. This capon recipe is a perfect example. Last year, on a cold winter Thursday night, I found out I was having company for Shabbos...and not just any guests, but guests who I knew appreciate delicious food, that’s also beautifully plated. Of course I had already finished my shopping and my basic Shabbos cooking. I quickly scanned my pantry to see what goodies I could come up with to help turn my “simple food” into something more elegant. I prepared some quinoa, and mixed it with some veggies, and used it as a stuffing for chicken cutlets. This experiment turned out to be a big success. It’s now a dish I reserve for special occasions. My favorite part about this recipe? You will have lots of extra quinoa that you could serve as a side dish (or lunch) throughout the week.

Ingredients (13)

Quinoa Stuffing

Chicken

Start Cooking

Preparing the Quinoa

  1. Heat oil in a saute pan over medium heat.

  2. Add onion and garlic and until onions are soft, 5-7 minutes.

  3. Add zucchini and peppers and cook for 10 additional minutes, until vegetables are soft and onions are golden.

  4. Season with salt and pepper.

  5. Fold in quinoa.

Preparing the Capons

  1. Place a chicken capons flat on a plate, bottom side up, and add 1 tablespoon of the quinoa.

  2. Roll up.

  3. Place capons in a small baking pan. 

  4. Sprinkle capons with salt, pepper, onion powder, garlic powder, and paprika.

  5. Top each one with 1 tablespoon duck sauce.

  6. Cover and bake for 1 hour.

  7. Uncover for the last 15 minutes.

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