Directions:
- Preheat oven to 350°F.
- Place squash (peeled and cut into 1 inch cubes), 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7982.49 Kcal (33421 kJ) | ||
| Calories from fat | 6291.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 699.09g | 1076% | |
|---|---|---|---|
| Cholesterol | 1664.78mg | 555% | |
| Sodium | 4125.04mg | 172% | |
| Potassium | 6750.46mg | 144% | |
| Total Carbs | 257.79g | 86% | |
| Sugars | 170.34g | 681% | |
| Dietary Fiber | 10.4g | 42% | |
| Protein | 184.04g | 368% | |
| Vitamin C | 144mg | 240% | |
| Iron | 3.6mg | 20% | |
| Calcium | 421.1mg | 42% | |
| Amount Per 100 g | |||
| Calories | 190.84 Kcal (799 kJ) | ||
| Calories from fat | 150.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.71g | 1076% | |
|---|---|---|---|
| Cholesterol | 39.8mg | 555% | |
| Sodium | 98.62mg | 172% | |
| Potassium | 161.38mg | 144% | |
| Total Carbs | 6.16g | 86% | |
| Sugars | 4.07g | 681% | |
| Dietary Fiber | 0.25g | 42% | |
| Protein | 4.4g | 368% | |
| Vitamin C | 3.4mg | 240% | |
| Iron | 0.1mg | 20% | |
| Calcium | 10.1mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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