Chapon farci aux figues, poivrons et chili Capon with fig, pepper and chili stuffing

Chapon farci aux figues, poivrons et chili Capon with fig, pepper and chili stuffing

Meat
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Preparation time
30min
Cooking time
30min
Serving(s)
4

Preparation time: 30 minutes & cooking time. Difficulty: 3/5. For servings: 4. A classic dish, revisited with a contemporary, easy-to-make stuffing.

Ingredients:

1
capon, cleaned and gutted
1
figs, cut into quarters
2
red sweet peppers, cut into medium-sized pieces
2
red chili peppers, sliced lengthways
1
red onion, cut into quarters
*
Guérande sea salt
*
Freshly ground black pepper
*
Olive oil
*
Ras el Hanout

Remove your capon from the fridge at least an hour before you want to cook it.

Preheat the oven to 150°C (the capon is cooked at a lower temperature so that it remains tender and juicy).

Carefully mix together the figs, red peppers, chili pepper and onion with the salt, pepper, Ras el Hanout and olive oil.

Season the inside of the capon with salt and pepper and then fill it with the fig and pepper stuffing.

Lightly brush the capon skin with olive oil. So that the bird cooks evenly, tie together the wings and thighs with string.

Place the capon in a large ovenproof dish and roast it for about 3 hours (based on +- 30 mins for 500 g meat), checking that it has started to brown and basting the bird regularly with the cooking juices (+- every half hour). Roast in a fan-assisted oven.

Once the capon has come out of the oven, leave it to rest for 10 minutes before carving it in front of your guests.

The capon may be served, for example, with couscous or roast potatoes.

*Tip: once the wings start to turn brown, cover them in foil.

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