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Stuffed capons is a festive yet light dish I like to have in my Yom Tov rotation. This dish is so filling and extremely flavorful with minimal ingredients. The best part is that the filling is like a side dish! I usually serve it at the Seder when everyone is hungry but nobody wants a heavy meal, because it’s so late at night.
8 chicken capons (boneless chicken thighs)
2 potatoes
1 small onion
3 carrots
1 sweet potato
3 tablespoons Gefen Potato Starch
1 tablespoon + 1 teaspoon Gefen Salt, divided
1 and 1/2 teaspoons Pereg Pepper, divided
1 teaspoon paprika
naval pastrami, cut into small chunks (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Shred the potatoes, onion, carrots, and sweet potato. Add potato starch, one tablespoon salt, and one teaspoon pepper and mix. Add naval pastrami chunks, if using.
Stuff each chicken capon with the vegetable mixture. Ensure that the chicken is tightly closed after stuffing. If there’s any extra stuffing, scatter it on the bottom of a 9 x 13-inch (23 x 33-centimeter) pan. Place the stuffed capons into the pan, fitting them in tightly.
Sprinkle the remaining salt, pepper, and paprika evenly over the capons. Bake, covered, for one and a half to two hours, or until the chicken is fully cooked and tender.
Uncover and increase temperature to 425 degrees Fahrenheit (220 degrees Celsius). Bake for an additional 10–15 minutes to crisp up.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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