This recipe was featured in the Whisk by Ami magazine
I had this vision of the perfect capon one day. Onions and mushrooms? Check! Herbs? You bet! Amazing couscous filler? Now we're talking! These capons are beyond delicious and super easy to make. Each bite is loaded with so much flavor for a dish you will truly savor.
Tip: stick a toothpick in the rolled up capon to keep it together if it’s falling apart.
Recipe:
2 (5.4-ounce) boxes mushroom herb couscous
1⁄2 bag frozen chopped spinach, fully defrosted and drained (1 cup drained spinach)
2 tablespoons olive oil, divided 2 onions, diced
2 1⁄2 cups (12 ounces) sliced cremini mushrooms
1 teaspoon salt
1⁄2 teaspoon pepper
8 boneless, skin-on chicken legs (capons)
1⁄2 cup duck sauce
1. Preheat oven to 400°F.
2. Cook couscous according to package directions,
then add spinach and mix to combine.
3. Heat 1 tablespoon olive oil in a large skillet, then
sauté onions until golden. Add remaining tablespoon oil and sauté mushrooms. Season with salt and pepper.
4. Spread half of the couscous on the bottom of a 9x13” baking dish. Stuff capons with remaining couscous. Roll capons to close, then place into baking dish, seam side down. Brush each capon with 1 tablespoon duck sauce and top with sautéed onions and mushrooms.
5. Cover and cook for 1 hour. Uncover and cook for another 20 minutes.
Photography by: https://www.chayphotographystudio.com/
Food sponsored by: https://seasonskosher.com/lakewood/
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