Wednesday, September 24, 2014

Winter Squash & Chicken Tzimmes

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                                                               Happy Rosh Hashanah!

Fresh orange juice and cinnamon infuse this winter squash and chicken stew. Tzimmes (pronounced "tsim-iss") can also be made with brisket and is served during the Jewish New Year. A fairly SWEET DISH, it's said to offer wishes for a sweet year ahead.


1 cup small ORGANIC pitted prunes
3 cloves garlic, minced
2 medium shallots, thinly sliced and separated into rings
1 teaspoon ground CEYLON cinnamon
1 teaspoon dried, oregano
1 teaspoon dried thyme
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper
8 skinless, bone-in chicken thighs, (about 3 1/2 pounds), trimmed
1 cup organic chicken broth, or vegetable broth
1 teaspoon freshly grated orange zest
1/2 cup fresh ORGANIC orange juice


Preheat oven to 350°F.

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.

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. A fairly sweet dish, it's said to offer wishes for a sweet year ahead. Makes 8 servings

Shana Tovah everybody! Wishing you all a beautiful year!

Intuitively Yours,
Laurel  ♥

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