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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
No Diets specified
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.
1 tablespoon oil
1 medium onion, finely diced
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 zucchini, diced
1/2 red pepper, finely diced
1/2 green pepper, finely diced
salt and pepper, to taste
1 and 1/2 cups quinoa, cooked in Manischewitz Chicken Broth or other chicken stock, according to package directions
6 chicken capons (boneless thighs)
Gefen Onion Powder, for sprinkling
garlic powder, for sprinkling
Gefen Paprika, for sprinkling
6 tablespoons Gefen Duck Sauce
Heat oil in a saute pan over medium heat.
Add onion and garlic and until onions are soft, 5-7 minutes.
Add zucchini and peppers and cook for 10 additional minutes, until vegetables are soft and onions are golden.
Season with salt and pepper.
Fold in quinoa.
Place a chicken capons flat on a plate, bottom side up, and add 1 tablespoon of the quinoa.
Roll up.
Place capons in a small baking pan.
Sprinkle capons with salt, pepper, onion powder, garlic powder, and paprika.
Top each one with 1 tablespoon duck sauce.
Cover and bake for 1 hour.
Uncover for the last 15 minutes.
Preheat oven to 350 degrees Fahrenheit.
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quinoa stuffed chicken capons can I use regular chicken cutlets instead of capons?
Sure. But be careful about the cooking time. Don’t overcook.
It might dry it out.
8 pm quinoa Stuffed capons Can I use regular rice instead? Is is the same measurements and cooking time?
I would put a little less rice than quinoa. It seems like it would be too much measurement wise.