Roasted chicken thighs with Moroccan pistachio and currant sauce from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 296) by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on August 21, 2018

    Lovely taste treat with the pistachio sauce. I should have completely wiped out oil from baking sheet after baking step. And should’ve put the oven rack on second level when I broiled the top side. The accumulated olive oil caught on fire. Luckily, I was paying close attention. Next time I’ll also use less EVOO (really didn’t measure in exact increments). Served with couscous and chopped dates from same cookbook.

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