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7 Votes

Mediterranean Spiced Chicken With Muscato Grapes

Mediterranean Spiced Chicken With Muscato Grapes
Mediterranean Spiced Chicken With Muscato Grapes
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeMediterranean
  • Good for Dinner
About this Recipe

The boring chicken breasts get a complete makeover in this brilliant dish. The Mediterranean spices work perfectly with grilled muscato grapes, making it a marriage made in food heaven. Try it to believe it...and WOW guests.

Ingredients & Quantity
  • Chicken breasts ,pounded, cleaned and dried 2 -3 (500gms)
  • 2 tablespoons butter, room temperature
  • 1 tablespoon extra virgin olive oil
  • 4-5 clove garlic, minced
  • Za'atar spice - 3 tablespoon
  • Sumac powder - 1 and a half tablespoon
  • osemary - (dried) - 2 teaspoon or finely chopped fresh rosemary 1 ½ tablespoons
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • Red chillie flakes 2 teaspoons
  • Zest from one medium lemon + juice of half lemon
  • For the grapes: 250gms Muscato grapes (or any seedless red grape)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon sea salt
  • 1 ½ tablespoons fresh mint, finely chopped
  • Extra : Lemon cut in half Fresh rosemary sprig 2 Extra za'atar for sprinkling (1/2 teaspoon)
How to cook?
  1. Start by pounding and cleaning the chicken, Dry it off with tissues completely. Make the marinade by placing all the ingredients in a small bowl and stirring well to incorporate; set aside. Rinse the grapes, dry them and then place in a bowl. Drizzle the olive oil and vinegar over the grapes. Sprinkle with the salt and the chopped mint; toss to coat and set aside.
  2. Rub the marinade all over the chicken breasts, turning it over and massaging the chicken well with the compound butter. Leave it aside for 20- 30 minutes. When time to grill, sprinkle the lemon juice, remaining half teaspoon of za'atar on the chicken. Preheat the oven to 220 C. Make sure you grease the skillet a bit with olive oil before heating it up.
  3. Once hot,carefully pull the hot skillet out of the oven. Lay the chicken in the center (chicken will sizzle),add the lemon slices and rosemary sprigs and surround the chicken with the grapes, making sure to scrape out the olive oil and mint from the bowl. Return the skillet to the oven and grill for 15 minutes or until the juices run clear when poked. Remove the chicken from the oven and allow to rest for 10 -15 minutes before serving. Serve the chicken with the grapes and some of the pan juices on the side. Notes Just dab the chicken with a rolled up wad of tissue or else the paper might stick to the meat. Be quick and thorough.
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Feedback from ITC Head Chef Rahul Shrivastava ( Plattershare Recipe Contest July 2015 panelist) \"Fantastic recipe. Thumbs up. Rustic looks and excellent choice of ingredients like grapes and chicken!\"