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We always have leftover challah, and honestly, sometimes we have leftovers because I’m just looking for an excuse to make a challah stuffing. This one is very tender and savory — my ideal nighttime seudah main. If you don’t love the tartness of pomegranate syrup, you can reduce the amount in the glaze to two to three tablespoons.
3 leeks, cleaned and thinly sliced
1/4 cup Gefen Olive Oil
2 apples, peeled and finely diced
8 Beleaves Medjool Dates, diced
1 and 1/2 teaspoons Gefen Salt
1 teaspoon Gefen Garlic Powder
1/2 teaspoon pepper
4 slices challah, cubed
1/2 cup stock or 1/2 cup water and 1 teaspoon soup mix
8 capons
1/3 cup pomegranate syrup
1/4 cup Gefen Maple Syrup
2 teaspoons soy sauce
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Sauté the dark greens of the leeks in oil in a large saucepan over high heat for three to five minutes, until softened. Add the light greens and whites and cook for another seven to 10 minutes.
Add the apples and cook for five minutes. Then add the dates and seasonings and cook for another five minutes. Add the challah and stock. Mix well and remove from heat.
Cool slightly, then stuff the capons with the stuffing.
Combine the glaze ingredients and mix. Reserve 1/4 cup of the glaze in a separate bowl. Brush the glaze over the chicken.
Bake for one hour and 15 minutes, basting with the reserved glaze throughout the cooking process, until it’s all used up.
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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This was very tasty and not hard. Everything was very brown though.