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I know what you’re thinking: Overnight chicken? It must be so dry! Well, surprise! Even though this dish cooks for eight hours, it really stays moist and juicy. It’s oh-so-flavorful, and you can follow the alternative below if you prefer not to do the overnight method.
5 dark chicken capons
oil, for smearing
Gefen Garlic Powder, for seasoning
Gefen Paprika, for seasoning
oil, for sautéing
1 extra-large onion, diced
1/2 cup chopped leek, white and pale green parts only (about 1 medium leek)
1 medium sweet potato, peeled and sliced
1 large carrot, sliced
1/3 cup ground almonds
2 tablespoons Manischewitz Potato Starch
1/4 teaspoon salt
Heat oil in a medium frying pan. Sauté onion and leek until browned.
Meanwhile, place sweet potato and carrot slices in a small pot. Add water to cover. Bring to a boil and cook until vegetables are soft. Drain and mash with a fork. Mix with sautéed onions and leeks, ground almonds, potato starch, and salt.
Preheat oven to 200 degrees Fahrenheit (90 degrees Celsius).
Clean and rinse capons; pat dry. Divide the filling evenly among the capons, closing tightly and placing seam-side down in a deep nine x six-inch (23×15-centimeter) baking pan. (Try to pack capons together, end to end, in the pan to minimize filling leakage.)
Smear capons with oil and sprinkle generously with garlic powder and paprika. Cover tightly and bake for eight hours. Alternatively, you can bake the capons at 350 degrees Fahrenheit (175 degrees Celsius) for two and a half hours.
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