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These chicken capons are juicy and tasty. Stuffed with a cooked squash mixture that is perfectly textured and tasty, this dish really delivers on flavor and presentation. If you cannot find chicken capons in the supermarket, ask your local butcher to prepare them for you. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
8 pieces skin-on deboned chicken (tops or bottoms)
1 tablespoon oil
1 onion, diced
2 medium squash, peeled and cubed
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/2 teaspoon salt
pinch pepper
15 Shibolim K’nockers whole wheat everything crackers
3/4 cup Gefen Duck Sauce
2 tablespoons water
2 tablespoons Glicks Soy Sauce
1 tablespoon mustard
2 cloves garlic or 2 cubes Gefen Frozen Garlic
pinch cayenne pepper
Heat oil in a sauté pan over medium heat. Add onions and sauté until translucent, about five to seven minutes.
Add squash and continue to cook until squash is soft, about 20 minutes. Add garlic, salt, and pepper and remove from heat.
In a food processor, grind the crackers into fine breadcrumbs. Add to squash mixture and stir to combine. The texture should be thick like stuffing.
Preheat oven to 350 degrees Fahrenheit.
Slice the chicken on an angle to thin it out into cutlets.
Lay the cutlet with the skin underneath and place a heaping tablespoon of the squash mixture on top. Roll up and place in a baking pan, seam side down.
In a small bowl, combine duck sauce, water, soy sauce, mustard, garlic, and pepper. Pour over chicken.
Bake, uncovered, for one hour.
Photography by Tamara Friedman
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