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.
Winter Squash & Chicken Tzimmes
From EatingWell: 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.
8 Reviews for Winter Squash & Chicken Tzimmes
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.
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).