Savory Tzimmes
19
Nov
Nov
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 tsp Ground Cinnamon
1 tsp Dried Oregano
1 tsp Dried Thyme
Kosher Salt and Ground Black Pepper, to taste
8 Dark Chicken Cutlets (boneless)
1 cup Chicken Broth
¼ cup Orange Juice
1
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 9x13-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.
2
Bake for 40 Minutes. Uncover and continue baking until the vegetables are tender and the chicken is cooked through, basting often, about 1 Hour Longer.
We've combined black-eyed peas and spinach to create a delicious dish that features two of the Simanim of the day.
CategoryRecipes, Relishes, Vegetables And Side Dishes
Ingredients
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 tsp Ground Cinnamon
1 tsp Dried Oregano
1 tsp Dried Thyme
Kosher Salt and Ground Black Pepper, to taste
8 Dark Chicken Cutlets (boneless)
1 cup Chicken Broth
¼ cup Orange Juice