Winter Squash & Chicken Tzimmes

9 cups peeled butternut, buttercup, or hubbard squash, cut into 1" cubes
1 cup small pitted prunes
3 cloves garlic, minced
1/2 small onion, chopped
1 tsp ground cinnamon
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt, divided
1/2 tsp black pepper
8 chicken thighs (about 3-1/2 lbs)
1 cup chicken or vegetable broth
1 tsp grated orange rind
1/4 c. orange juice

Preheat oven to 350F.

Spray a 9x13 baking dish with cooking spray. Combine squash, prunes, garlic, onion, cinnamon, oregano, thyme, 1/2 tsp salt, and pepper in a large bowl and mix well. Transfer to baking dish. Sprinkle chicken with remaining 1/2 tsp salt and place on top of the veggies. Mix broth, orange rind and juice in a small bowl and pour over the chicken. Cover the baking dish with foil.

Bake for 40 min. Uncover and continue baking until the vegetables are tender and the chicken in cooked through, basting often, about 30-40 min. more.

8 servings