Winter Squash And Chicken Tzimmes (meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 9 cups cubed peeled butternut, buttercup or Hubbard squash 1 cup small pitted prunes 1 tablespoon minced garlic 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 to 10 skinless, bone-in chicken thighs (about 3 to 4 pounds), trimmed 1 cup chicken broth or vegetable broth 1 teaspoon freshly grated orange zest 1/4 cup orange juice

Instructions

Preheat oven to 350. In a large bowl combine the squash, prunes, garlic, shallots, cinnamon, oregano, thyme, 1/2 teaspoon salt and pepper 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. In a bowl combine the broth, orange zest and juice and pour it 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, approx. 1 hour. Serves 6 to 8.

Serving Size

Serves 6 to 8

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