Roasted Moroccan-Spiced Grapes and Chicken
Roasted Moroccan-Spiced Grapes and Chicken might be just the main course you are searching for. One portion of this dish contains around 26g of protein, 31g of fat, and a total of 503 calories. This recipe serves 4. Head to the store and pick up ground coriander, picholine olives, carrots, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 52 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
1
Place 2 jelly-roll pans in oven. Preheat oven to 45
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Combine onion, carrots, and 1 tablespoon oil in a bowl; toss well. Arrange carrot mixture on 1 preheated pan; sprinkle with 1/4 teaspoon salt.
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Onion![Salt]()
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Onion
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Combine 3/8 teaspoon salt, 1/4 teaspoon black pepper, and next 4 ingredients (through red pepper) in a small bowl.
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Black Pepper![Red Pepper]()
Red Pepper![Salt]()
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Add 1 teaspoon oil to pan; swirl to coat.
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Add chicken to pan, skin side down; cook 5 minutes or until browned and skin is crisp.
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Bake at 450 for 20 minutes or until chicken is done and vegetables are tender.
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Combine remaining 1 teaspoon oil, grapes, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon black pepper, and olives in a medium bowl; toss well.
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Place grape mixture on remaining preheated jelly-roll pan.
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Bake at 450 for 15 minutes or until grapes are charred and beginning to soften, stirring occasionally.
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Chicken Thighs
Parsley
Ingredients
1teaspoons![freshly ground black pepper, divided]()
freshly ground black pepper, divided680grams![bone-in, skin-on chicken thighs, trimmed (about]()
bone-in, skin-on chicken thighs, trimmed (about4larges![carrots, quartered lengthwise and cut into 1/2-inch pieces (about 3 cups)]()
carrots, quartered lengthwise and cut into 1/2-inch pieces (about 3 cups)2Tbsps![chopped fresh flat-leaf parsley]()
chopped fresh flat-leaf parsley0teaspoons![ground cinnamon]()
ground cinnamon1teaspoons![ground coriander]()
ground coriander1teaspoons![ground cumin]()
ground cumin0teaspoons![ground red pepper]()
ground red pepper1teaspoons![kosher salt, divided]()
kosher salt, divided5teaspoons![olive oil, divided]()
olive oil, divided59milliliters![picholine olives, pitted]()
picholine olives, pitted710milliliters![seedless red grapes]()
seedless red grapes355milliliters![sliced yellow onion]()
sliced yellow onion
freshly ground black pepper, divided680grams
bone-in, skin-on chicken thighs, trimmed (about4larges
carrots, quartered lengthwise and cut into 1/2-inch pieces (about 3 cups)2Tbsps
chopped fresh flat-leaf parsley0teaspoons
ground cinnamon1teaspoons
ground coriander1teaspoons
ground cumin0teaspoonsground red pepper1teaspoons
kosher salt, divided5teaspoons
olive oil, divided59milliliters
picholine olives, pitted710milliliters
seedless red grapes355milliliters
sliced yellow onionDifficultyExpert
Ready In52 m.
Servings4
Health Score17
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