Recipe Image

Winter Squash & Chicken Tzimmes

  • 45 m
  • 2 h 25 m
EatingWell Test Kitchen
“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 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


  • 1 Preheat oven to 350°F.
  • 2 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.
  • 3 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.
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