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Healthy meals with cinnamon usually have a warming quality, and this stew is no exception. Let it braise for several hours to develop the flavors.

Ingredients:

  • 1 large butternut squash, peeled and cubed (about 8 cups)
  • 1 cup small pitted prunes, halved
  • 3 cloves garlic, minced
  • 1 small red onion, chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme leaves
  • salt and pepper to taste
  • 8 skinless, boneless chicken thighs – approximately 3 pounds
  • 1 cup low-sodium chicken broth
  • 1 teaspoon freshly grated orange zest
  • 1/4 cup fresh orange juice

Instructions:

Preheat the oven to 350-degrees Fahrenheit. Mix together the squash, prunes, onion, cinnamon, oregano, thyme and salt and pepper to taste in a large bowl – transfer to a large baking dish or Dutch oven. Season the chicken thighs with salt and pepper and arrange on top of the vegetables. Stir together the broth, orange zest and juice in a small bowl and add to the chicken-vegetable mixture. Cover with foil or a lid and bake for 45 minutes. Uncover and bake about an hour longer until the chicken is cooked through.


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