Food and Prop Styling Renee Muller
Photography Hudi Greenberger

My family loves charoses. I thought this is a really great way to take the leftover charoses and make something really delicious in honor of the Seder, charoses-stuffed capons.

SERVES 8

• 8 chicken capons
• 2 Tbsp canola oil
• 1 onion, sliced
• 2 sweet potatoes, peeled and shredded
• 3 apples, peeled and shredded
• 1 tsp salt
• 1 tsp cinnamon
• ¼ cup ground almonds
• ¾ cup sweet red wine (I used Kedem Cream Malaga), divided
• salt, pepper, paprika, and garlic powder, to taste
• ¼ cup chicken broth

1. Preheat oven to 350°F (175°C).
2. Heat oil over medium heat and sauté onion for a few minutes till translucent.
3. Add sweet potatoes and sauté for a few minutes. Add apples, salt, cinnamon, almonds, and ½ cup red wine and mix. Reduce heat to low and cook for 5–7minutes. Remove from heat and cool.
4. Stu each capon with charoses mixture. Place stuffed capons into a 9x13-inch (20x30-cm) baking pan. Place any remaining stuffing around the capons.
5. Sprinkle tops of the capons with seasoning. Pour chicken broth and remaining ¼ cup red wine into the bottom of the pan, cover, and bake for 1hour. Remove cover and bake for an additional 30 minutes.

Tip: You can make this recipe with any kind of chicken you choose. For bone-in chicken thighs, stuff the charoset mixture under the skin and bake as instructed, or until internal chicken temperature is 165°F (74°C). For bone-in chicken breast, stuff the charoses mixture under the skin and bake it for half an hour covered and half an hour uncovered. This can be made up to three days in advance and refrigerated until ready to rewarm, or frozen if prepared even farther in advance. If you are reheating from the fridge, place covered, in a 250°F (120°C) oven, until warmed through to the center. Uncover for the last 15 minutes of rewarming.

(Originally featured in Family Table, Issue 734)