Winter Squash and Chicken Tzimmes


9 c cubed, peeled butternut or buttercup squash

1 c small pitted prunes

3 cloves garlic, minced

2 medium shallots, thinly sliced and separated into rings

1 tsp ground cinnamon

1 tsp dried oregano

1 tsp dried thyme

1 tsp salt, divided

1/2 tsp ground pepper

8 skinless, bone-in chicken thighs, trimmed

1 c reduced sodium chicken broth or vegetable broth

1 tsp orange zest

1/4 c orange juice


Preheat oven to 350F.


Place squash, prunes, garlic, shallots, cinnamon, oregano, thyme, 1/2 teaspoon salt and pepper in a large bowl and mix well. Transfer to a 9x13 baking dish. Sprinkle chicken with the remaining 1/2 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.


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.


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