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Winter Squash & Chicken Tzimmes

September/October 2007

Your rating: None Average: 3.9 (40 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

8 Reviews for Winter Squash & Chicken Tzimmes

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.

excellent flavor
Comments
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.

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