This was very tasty but the chicken took longer than 20 mins, closer to 40.
Roasted Moroccan-Spiced Grapes and Chicken
Nan1016 Posted: 03/23/12
chefmurphy Posted: 04/26/12
Very good and quick-to-prepare dish. I also added some small potatoes to the roasting pan to also provide a delicious starch and a full meal. Oh, and I also roasted everything in the same pan. I saw no reason not to, and I'm a big proponent of fewer dishes.
liafinney Posted: 03/29/12
I'm always surprised so few of Mark Bitteman's recipes are reviewed, esp with his less meat-centric commitment. That being said, I agree this was a tasty concept, but my chicken also took nearly 40 min to cook through, by which time the carrots & onions were way overdone, burned on the edges of the pan, making me wish I had added the grapes and olives to that same pan, rather than dirty 2, and making me stir the veggies to avoid the over crisp...operator error! Served over bulgar as suggested, but wished that I had added a green vegetable to balance out the plate and add more texture to the meal. Hoping the sausage and greens recipe will turn out better than this one.
potatomelon Posted: 11/06/13
I love this recipe and make it all the time with no adjustments, and I haven't had an issue with the cooking time for the chicken. Maybe it's the size of the thighs? Serve over couscous and it's still tasty the next day.
mangomama Posted: 11/13/13
This was delicious and very attractive looking as well. However because I didn't want to dirty my stove top or several pans I changed the method as follows: I mixed the chicken thighs with the spices and roasted them skin side down for about 15 minutes. When they were brown, I turned the thighs over and added the carrots and onions with their spices, roasting for another 20 minutes. Finally I added the grapes, olives plus the oil, salt and pepper and roasted for 10 final minutes. Delicious, colourful and very little mess. (Served it on a bed of brown rice with the parsley garnish). Thank you for a great recipe!