Food And Prop Styling By Renee Muller Photography By Cayla Zoharan And Moshe Wulliger
Smoky and Sweet Chicken Capon Dinner
For me, a Chol Hamoed dinner means prepare, pop in the oven, and leave. This fun combo of delicious flavors makes a great main dish any time of year. I like to make this in a Dutch oven, but you can do it in a disposable pan as well.
- 8 chicken capons, skin on
- 16 slices smoked meat or beef fry
- 2 Tbsp oil
- 2 onions, finely sliced
- 3 Idaho potatoes, very thinlysliced
- 8 dates
- ½ cup Lieber’s apricot jam
- ¼ cup soy sauce
- 2 Tbsp Dijon mustard
- 3 Tbsp maple syrup
Preheat oven to 300°F (150°C). Place 2 Tbsp of oil in the bottom of a Dutch oven. Add the potato and onion slices. Mix to lightly coat all the potatoes with oil and then lay them fl at. Lay a capon skin side down. Place 2 pieces of smoked meat across it and a date in the center. Roll up and place seam side down into the baking pan, on top of the potatoes. Repeat with the remaining capons. In a separate bowl, combine the ingredients for the glaze. Coat the chicken generously and cover, fi rst with a piece of parchment paper and then with a piece of foil. Bake for 2½ hours.
(Originally featured in FamilyTable, Issue 663)