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Winter Squash & Chicken Tzimmes

Winter Squash & Chicken Tzimmes
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WebMD Recipe from

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.

Prep: 45 minutes | Total Time: 2 hours 25 minutes
  • 9 cups
    cubed peeled butternut, buttercup or hubbard squash, (1-inch cubes; see Tip)
  • 1 cup
    small pitted prunes
  • 3 cloves
    garlic, minced
  • 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
  • skinless, bone-in chicken thighs, (about 3 1/2 pounds), trimmed
  • 1 cup
    reduced-sodium chicken broth, or vegetable broth
  • 1 teaspoon
    freshly grated orange zest
  • 1/4 cup
    orange juice
  1. Preheat oven to 350°F.
  2. Place squash, prunes, garlic, shallots, cinnamon, oregano, thyme, 1/2 teaspoon salt and pepper in a large bowl and mix well. Transfer to a 9-by-13-inch 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.
  3. 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.



Tip: For quicker prep, look for cubed butternut squash in your market’s produce section.

Nutritional Information

Makes: 8 servings
  • Calories346
  • Fat11 g
    • Saturated fat3 g
  • Cholesterol100 mg
  • Carbohydrates33 g
    • Dietary fiber5 g
  • Protein31 g
  • Sodium451 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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