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This is my take on an easy 9×13 dinner. I’m generally not a fan of kishka, but in this dish it adds so much flavor and cuts down on prep time too. My favorite thing about this meal is that the side dish gets cooked in the same pan.
1 (16-ounce) package kishka, defrosted
1 and 1/2 cups pearled couscous, such as Gefen
4 chicken capons
1 and 1/2 cups water
2 tablespoons Gefen Honey
1 teaspoon garlic powder
1 teaspoon Gefen Paprika
1/2 teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
Cut kishka in half. Cut one half into four slices. Crumble the second half.
Cover the bottom of a 9×13-inch baking dish with the couscous. Sprinkle crumbled kishka on top.
On your work surface, lay out the capons skin side down and place a slice of kishka on each one. With your fingers, press down the kishka so that it covers the surface of the capon. Roll the capons and place on the couscous, seam side down.
Add water to the pan. Drizzle with honey and sprinkle with garlic powder, paprika, and salt.
Cover and bake for two hours.
Photography by Chay Berger
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