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Winter Squash & Chicken Tzimmes
Winter Squash & Chicken Tzimmes
9 Reviews
From: EatingWell Magazine, September/October 2007
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.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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
- ½ teaspoon freshly ground pepper
- 8 skinless, bone-in chicken thighs, (about 3½ pounds), trimmed
- 1 cup reduced-sodium chicken broth, or vegetable broth
- 1 teaspoon freshly grated orange zest
- ¼ cup orange juice
Preparation
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Active
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Ready In
- Preheat oven to 350°F.
- Place squash, prunes, garlic, shallots, cinnamon, oregano, thyme, ½ 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 ½ 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.
- Tip: For quicker prep, look for cubed butternut squash in your market's produce section.
- Per serving: 346 calories; 11 g fat(3 g sat); 5 g fiber; 33 g carbohydrates; 31 g protein; 55 mcg folate; 100 mg cholesterol; 4 g sugars; 0 g added sugars; 17,238 IU vitamin A; 39 mg vitamin C; 110 mg calcium; 4 mg iron; 451 mg sodium; 960 mg potassium
- Nutrition Bonus: Vitamin A (345% daily value), Vitamin C (65% dv), Iron (22% dv)
- Carbohydrate Servings: 2
- Exchanges: 2 starch, 1 fruit, 4 lean meat
Reviews 9
April 01, 2017
By: Karen
I was pleasantly surprised how much I liked this, and bonus the house smelled amazing as it cooked.
January 08, 2015
By: EatingWell User
winter squash and chicken tzimmes
enjoyed the seasonings and combination; love butternut squash and using it in any way. Very easy to do also.
Pros: excellent flavor
Cons: NULL
September 19, 2013
By: EatingWell User
Easy & Delicious!
I made this for my first Rosh Hashanah in our new home. It was so easy to make and was a big hit. I have already made it again and will definitely make this a staple!
Pros: easy to make, delicious
September 18, 2012
By: EatingWell User
so yummy!
this dish is delicious and easy to make if you can find pre-cut squash in the supermarket! trader joe's has it. i didn't think it needed double spices, but i also used regular chicken stock (NOT reduced sodium). i would suggest cutting the prunes in half if you want more sweetness in each bite.
April 09, 2012
By: EatingWell User
Changed it up, and was just perfect!
I changed it here and there, and it was a perfect mini-passover dish on the fly...literally on the fly, I shopped after work at 4pm, prepped at 6pm, and we were eating at 8:15pm. I substituted the shallots for red onions, loved that. I chopped up the prunes, and they went well as a prune/onion/chicken bite, keeping the chicken moist and flavored. There was no butternut squash at my market, so I used 1 chopped/peeled sweet potato, 1 chopped/peeled yukon gold potato, and 1 chopped/peeled carrot. It was divine! Also, there was only 2 of us for dinner, and we used 1.1 lbs boneless skinless chicken breast, cut up. Really worked well, and tasted great. Very basic for a last minute holiday dish. served with chariest, matzoh, & deviled eggs.
Pros: Good undertones of orange flavor!
Cons: too much liquid in the roasting pan after baking, had to pour it out as not to let the guests see.
October 24, 2010
By: EatingWell User
This was a very yummy fall dish. I doubled up on the spices and added a little more orange juice to keep the dish moist. I basted every 10 minutes and this helped to keep the squah and chicken super tender. Next time, I will use chicken breasts though as I am not a fan of the chicken thigh.
October 23, 2010
By: EatingWell User
I chopped the prunes too. I used 2 buttercup squash. A lot of work cutting it up and a bit dangerous! Think I'll buy precut squash next time, it took me over 30 minutes to peel and cube the squash. Needed a little more sweetness so think I'll add 2 TBSP of brown sugar to the squash next time. Also didn't have oranges so used prepared orange juice. The best thing is that the family liked it and husband took lefovers in his lunch the next day. He's picky and doesn't like to try new or different dishes so was glad he liked it. Otherwise, he doesn't eat it and makes a PBJ or something for himself, so was relieved.
October 17, 2009
By: kaykaypee1
This is a very good weekend dish. I did double up on the spices and chopped the prunes into smaller pieces. Personally, I loved it....it just takes time. I served this with a salad on the side.
October 03, 2009
By: EatingWell User
I used fresh butternut because I think that's the point of cooking in season. A lot of work - but 9cups = 1 large squash if anyone is trying to figure it out.
The recipe was okay - the flavour was good, but not strong enough. I would make this again with the following changes:
1. Double up all the spices.
2. Puree or finely chop the prunes so you get some sweetness in every bite.
3. Do the whole thing in a slow cooker so it's juicier and self bastes.
This might also be fun with a couple of yams thrown in for sweetness but I'm not that good at predicting those sorts of things (grin).
