This is my take on an classic 9x13 dinner. Hear me out, I'm generally not a fan of kishka, but in this dish it adds so much flavor and cuts down on prep time too. My favorite thing about this meal is that the side dish gets cooked in the same pan.
Why we love this dinner:
Simple ingredients, nothing to fuss over,
so prep time is kept short.
one-pan dinner!
To make clean-up even quicker, use a
disposable baking pan
Recipe featured in the Whisk by Ami Magazine
Ingredients thanks to Evergreen Kosher
Photo by Chay Berger
Serves 4
Recipe:
1 (16oz) package kishka, defrosted
1 1/2 cups pearled couscous
4 chicken capons
1 1/2 cups water
2 tablespoons honey
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1. Preheat oven to 350°
2. Cut kishka in half. Cut one half into 4 slices. Crumble the second half.
3. Cover the bottom of the 9x13 baking dish with the couscous, sprinkle the crumbled kishka on top
4. On your work surface, lay out the capons skin side down, and lay a slice of kishka on each one. With your fingers press down the kishka so that it covers the surface of the capon. Roll the capons and place on top of the couscous, seam side down.
5. Add water to the pan. Drizzle with honey, sprinkle with garlic powder, paprika, and salt
6. Cover and bake for 2 hours
