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Winter Squash & Chicken Tzimmes

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  2 Hours 25 Minutes
  8 servings
Fresh orange juice and cinnamon infuse this winter squash and chicken stew. Tzimmes (pronounced "tsim-iss") can also be made with brisket and is often served during the Jewish New Year. A fairly sweet dish, it's said to offer wishes for a sweet year ahead.
9 cups  cubed peeled butternut, buttercup or hubbard squash (1-inch cubes; see Tip)
1 cup   small pitted prunes
3 cloves   garlic, minced
2   medium shallots, thinly sliced and separated into rings
1 teaspoon   ground cinnamon
1 teaspoon   dried oregano
1 teaspoon   dried thyme
1 teaspoon  salt, divided
1/2  teaspoon freshly ground pepper
8   skinless, bone-in chicken thighs (about 3 1/2 pounds), trimmed
1 cup   reduced-sodium chicken broth or vegetable broth
1 teaspoon   freshly grated orange zest
1/4 cup   orange juice

Tip: For quicker prep, look for cubed butternut squash in your market’s produce section.
Winter Squash & Chicken Tzimmes Recipe at
Preheat oven to 350°F.

Place squash, prunes, garlic, shallots, cinnamon, oregano, thyme, 1/2 teaspoon salt and pepper in a large bowl and mix well. Transfer to a 9-by-13-inch baking dish. Sprinkle chicken with the remaining 1/2 teaspoon salt and place on top of the vegetables. Mix broth, orange zest and juice in a small bowl and pour over the chicken. Cover the baking dish with foil.

Bake for 40 minutes. Uncover and continue baking until the vegetables are tender and the chicken is cooked through, basting often, about 1 hour more.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   8 servings
Calories: 398
Fat. Total: 11g
Protein: 32g
Carbohydrates, Total: 46g
Fat, Saturated: 3g
Fiber: 7g
Cholesterol: 101mg
Sodium: 404mg
% Cal. from Fat: 25%
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