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 Ingredient Note)
- 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
Preheat oven to 350 degrees 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 x 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.
Ingredient Note: For quicker prep, look for cubed butternut squash in your market’s produce section.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
398 calories; 11g total fat; 3g total saturated fat; 101mg cholesterol; 404mg sodium; 46g carbohydrates; 7g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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