2 large carrots, peeled and cubed
2 medium butternut squash, peeled and cubed
1 cup small pitted prunes
3 cloves garlic, crushed
2 medium shallots, thinly sliced
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon dried thyme
kosher salt and freshly ground pepper to taste
8 dark chicken cutlets (boneless)
1 cup chicken broth
1/4 cup orange juice
Preheat oven to 350 degrees F. Place carrots squash, prunes, garlic, shallots, cinnamon, oregano, thyme, salt and pepper in a large bowl and mix well. Transfer to a 9-by-13-inch baking dish. Place chicken on top of the vegetables. Mix broth and orange 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.
We’ve combined black-eyed peas and spinach to create a delicious dish that features two of the simanim of the day.