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.

Ingredients

9	cups squash
1	cup dried cranberries
3	cloves garlic, minced
2	medium green onions, 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
3 1/2	pound chicken thighs, trimmed
1	cup reduced-sodium chicken broth or vegetable broth
1/4	cup orange juice

Directions

1. Preheat oven to 350°F.
   
   
2. Place squash (peeled and cut into 1 inch cubes), 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.
   
   

Categories

Chicken, First Course, Jewish, Bake

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar Very high in niacin High in phosphorus High in selenium High in vitamin B6 High in vitamin C

Bad points High in cholesterol