Winter Squash & Chicken Tzimmes

Rating: 4.67 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2007
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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • 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.

Tips

Tip: For quicker prep, look for cubed butternut squash in your market's produce section.

Nutrition Facts

Per Serving:
345.9 calories; protein 30.7g 61% DV; carbohydrates 33g 11% DV; exchange other carbs 2; dietary fiber 5.1g 20% DV; sugars 4.3g; fat 11.3g 17% DV; saturated fat 3.1g 15% DV; cholesterol 100.4mg 34% DV; vitamin a iu 17237.9IU 345% DV; vitamin c 38.7mg 65% DV; folate 54.8mcg 14% DV; calcium 109.7mg 11% DV; iron 3.5mg 20% DV; magnesium 88.3mg 32% DV; potassium 960mg 27% DV; sodium 451.2mg 18% DV; thiamin 0.3mg 25% DV.
Exchanges:

2 starch, 1 fruit, 4 lean meat

Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Karen
Rating: 5 stars
04/01/2017
I was pleasantly surprised how much I liked this and bonus the house smelled amazing as it cooked. Read More
EatingWell User
Rating: 5 stars
01/08/2015
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 Read More
EatingWell User
Rating: 4 stars
09/19/2013
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 Read More
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EatingWell User
Rating: 4 stars
09/18/2012
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. Read More
EatingWell User
Rating: 4 stars
04/09/2012
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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). Read More
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kaykaypee1@aol.com
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/29/2011
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. Read More
EatingWell User
Rating: 5 stars
10/29/2011
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. Read More
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