Roasted Chicken Capons Stuffed with Couscous and Mushrooms

One pot chicken dinner?

It sorta is isnt it? I serve this with a green tossed salad so technially speaking it is a one pot chicken dinner. Chicken Capons, in my family growing up was holiday food . My mother prepared scrumptious variations, either vegetable or rice even a dried fruit combo. My all time favorite was always the couscous with mushrooms. This is a great simple way to get dinner on the table in a jiffy. Its delicious, simple and a one pot meal.

 Roasted Capons Stuffed with Couscous and Mushrooms

Couscous
1 large onion, chopped
2 tbsp. olive oil
1 box mushrooms, sliced
2 cloves garlic, minced
1 16 oz. pkg Israeli Couscous (I use the osem brand)
salt and black pepper to taste
2 tbsp. chopped fresh parsley

Chicken Capons
10 chicken capons, skin on
1/2 tbsp. paprika
1/2 tbsp. dried parsley flakes
2 tbsp. chopped fresh parsley
1 tsp. garlic powder
1 tsp. onion powder
1 bottle of sweet and sour duck sauce

Saute onion in olive oil until translucent, add 2 cloves minced garlic and mushrooms, cook on low flame for 10 minutes. Add salt and black pepper, add chopped fresh parsley set aside. Cook couscous according to package directions. Combine with onion mushroom mixture and set aside.

Preheat oven to 350 degrees.

Lay each capon skin side down place 2-3 tbsp. of couscous and roll up tightly, secure with a toothpick. Place in baking pan combine spice mixture and sprinkle over capons. Bake covered for 50 minutes. Remove from oven, pour over duck sauce, return to oven bake an additional 20 minutes uncovered.