Squash And Chicken Tzimmes

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  • Duration
  • Cook Time
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  • 6 - 8 servings ServingsServings

Ingredients

  • 9 cups:cubed peeled butternut, buttercup or Hubbard squash
  • 1 cup:small pitted prunes
  • 1 tablespoon:minced garlic
  • 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
  • 1/2 teaspoon:freshly ground pepper
  • 8 to 10 skinless,:bone-in chicken thighs (about 3 to 4 pounds), trimmed
  • 1 cup chicken:broth or vegetable broth
  • 1 teaspoon:freshly grated orange zest
  • 1/4 cup:orange juice

Preparation

Preparation

  1. Preheat oven to 350.
  2. In a large bowl combine the squash, prunes, garlic, shallots, cinnamon, oregano, thyme, 1/2 teaspoon salt and pepper and mix well.
  3. Transfer to a 9-by-13-inch baking dish.
  4. Sprinkle chicken with the remaining 1/2 teaspoon salt and place on top of the vegetables.
  5. In a bowl combine the broth, orange zest and juice and pour it over the chicken.
  6. Cover the baking dish with foil. Bake for 40 minutes.
  7. Uncover and continue baking until the vegetables are tender and the chicken is cooked through, basting often, approx1 hour.
  8. Serves 6 to 8