Winter Squash & Chicken Tzimmes
9 cups cubed peeled butternut, buttercup or hubbard squash, (1-inch cubes; see Tip)
1 cup small pitted prunes
3 cloves garlic, minced
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 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
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.