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Winter Squash & Chicken Tzimmes

September/October 2007

Your rating: None Average: 3.9 (30 votes)

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.



READER'S COMMENT:
"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...
Winter Squash & Chicken Tzimmes Recipe

7 Reviews for Winter Squash & Chicken Tzimmes

09/19/2013
Anonymous
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!

easy to make, delicious
my full plate!
Comments
09/18/2012
Anonymous
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.

Comments
04/09/2012
Anonymous
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.

Good undertones of orange flavor!
Comments
10/24/2010
Anonymous

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.

Comments
10/23/2010
Anonymous

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.

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