ROASTED CAPON WITH QUINOA-OLIVE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 450 degrees F.
- Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes. Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine.
- Prepare the capon: Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, cover with foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt.
- Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan. Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes. Let the capon rest about 15 minutes before carving.
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rusty valo
[email protected]This recipe is a keeper! The capon was tender and juicy, and the stuffing was flavorful and moist. I will definitely be making this dish again and again.
Sadiya Mim
[email protected]This was my first time cooking capon, and I was a little nervous. But the recipe was easy to follow, and the capon turned out perfectly. The stuffing was also delicious. I will definitely be making this dish again.
Shari Holmes
[email protected]I'm not a big fan of capon, but I thought I would give this recipe a try. I was pleasantly surprised! The capon was tender and juicy, and the stuffing was delicious. I would definitely recommend this recipe to others.
Darla Taylor
[email protected]I made this recipe for a special occasion dinner, and it was a huge success. The capon was cooked perfectly, and the stuffing was flavorful and moist. My guests raved about the dish, and I will definitely be making it again.
Noor nisa
[email protected]This recipe was a little time-consuming, but it was worth it. The capon was delicious and the stuffing was perfect. I would recommend this recipe to anyone who loves capon.
Paulina Castillo
[email protected]OMG this dish was amazing! The capon was roasted perfectly and the quinoa stuffing was so flavorful. I will definitely be making this again.
AGYEI BISMARK
[email protected]I've made this recipe several times, and it always turns out perfectly. The capon is always juicy and flavorful, and the stuffing is delicious. I love that this dish is also relatively easy to make.
sait khan
[email protected]I made this recipe for my family, and they all loved it. The capon was cooked to perfection, and the stuffing was flavorful and moist. I will definitely be making this dish again.
Durojaye Emmanuel
[email protected]This was my first time cooking capon, and I was very pleased with the results. The capon was tender and juicy, and the stuffing was delicious. I would definitely recommend this recipe to others.
Miguel Ramirez
[email protected]I'm not usually a fan of capon, but this recipe changed my mind. The capon was cooked perfectly, and the stuffing was flavorful and moist. I especially liked the addition of olives to the stuffing. This dish is a keeper!
MadHatressAdAstra
[email protected]This roasted capon recipe was a hit at our dinner party! The capon was juicy and flavorful, and the quinoa-olive stuffing was a delicious and healthy complement. Everyone raved about the dish, and I will definitely be making it again.