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.
Active Time: 45 minutes |
Total Time: 2 hours 25 minutes
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 cup reduced-sodium chicken broth, or vegetable broth
1 teaspoon freshly grated orange zest
1/4 cup orange juice
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.
Per serving :
11 g Fat;
3 g Sat;
4 g Mono;
101 mg Cholesterol;
46 g Carbohydrates;
32 g Protein;
7 g Fiber;
404 mg Sodium;
1330 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2 starch, 1 fruit, 4 lean meat
Tips & Notes
Tip: For quicker prep, look for cubed butternut squash in your market's produce section.