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Meat
Easy
Servings
Allergens 
No Allergens specified
3 Hours
Diets
No Diets specified
A complete meal on its own, or a delicious addition to any Shabbos table. Simple to prepare, yet rich with complex, flavourful taste!
4 cups chicken broth (warmed in the microwave)
2 cups jasmine rice, rinsed
3 tablespoons onion soup mix
2 frozen garlic cubes
1 tablespoon fish-free Worcestershire sauce or soy sauce
2 tablespoons oil
1 tablespoon honey
1 cup spinach
1 box chopped Baby Bella mushrooms
1 sweet onion, diced
6 chicken capons (boneless thighs)
1 tablespoon onion powder, for sprinkling
1 tablespoon garlic powder, for sprinkling
1 tablespoon paprika, for sprinkling
salt, for sprinkling
pepper, for sprinkling
6 tablespoons duck sauce
1 tablespoon honey, for drizzling
Preheat the oven to 350 degrees Fahrenheit.
To a 9×13 inch pan, add all the rice ingredients except the spinach, mushrooms and onions and stir well.
Cover tightly; bake for one hour. Fluff with a fork.
In the meantime, heat a skillet over medium-low heat, add the spinach, mushrooms and onion. Sauté until golden and soft.
After the rice has cooled, add the sautéed mix and mix well.
Preheat the oven to 350 degrees Fahrenheit.
Place each capon flat on a plate, bottom side up, and add one to two tablespoons of the rice mixture.
Roll up and place seam-side down in a greased baking pan.
Sprinkle each capon with salt, pepper, onion powder, garlic powder, paprika, salt and pepper.
If you have extra rice, stuff it in between the capons or save as a side dish!
Top each capon with one tablespoon duck sauce.
Cover tightly and bake for one hour and 15 minutes.
Remove from the oven, drizzle with honey and bake uncovered for another 15 minutes. Enjoy!
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