Charoset-Inspired Chicken Capons

My family loves charoset. I thought this is a really great way to take the leftover charoset and make something really delicious in honor of the Seder, charoset-stuffed capons.

Directions

Prepare the Charoset-Inspired Chicken Capons

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Heat oil over medium heat and sauté onion for a few minutes till translucent.

3. Add sweet potatoes and sauté for a few minutes. Add apples, salt, cinnamon, almonds, and 1/2 cup red wine and mix. Reduce heat to low and cook for five to seven minutes. Remove from heat and cool.

4. Stuff each capon with charoset mixture. Place stuffed capons into a nine- x 13-inch (20×30-centimeter) baking pan. Place any remaining stuffing around the capons.

5. Sprinkle tops of the capons with seasoning. Pour chicken broth and remaining 1/4 cup red wine into the bottom of the pan, cover, and bake for one hour. Remove cover and bake for an additional 30 minutes.

Notes:

You can make this recipe with any kind of chicken you choose. For boneless chicken breast, bake it for half an hour covered, and then another 20 minutes uncovered. For bone-in chicken thighs, stuff the charoset mixture under the skin and bake as instructed, or until internal chicken temperature is 165 degrees Fahrenheit (74 degrees Celsius). For bone-in chicken breast, stuff the charoset mixture under the skin and bake it for half an hour covered and half an hour uncovered.

This can be made up to three days in advance and refrigerated until ready to rewarm, or frozen if prepared even farther in advance. If you are reheating from the fridge, place covered, in a 250 degrees Fahrenheit (120 degrees Celsius) oven, until warmed through to the center. Uncover for the last 15 minutes of rewarming.