I really liked the chicken -- the pistachio/parsley/olive oil/garlic coating was a nice change from the standard variations I've made recently. But I see why they suggested using the coating for fish rather than chicken; since chicken takes longer to roast (I think I left it in the oven at 400 for about 20 minutes), the coating got fairly brown. Using it to top fish, it would probably stay a vibrant green all the way through the much shorter cooking process. Regardless, I definitely recommend checking it out if you are a fan of the pistachio.
The carrots were a little sweeter than I expected, but it was a good experiment. The recipe calls for sauteing the carrots in olive oil for a couple of minutes, then sort of steaming them on low in some chicken broth, red wine vinegar and honey for several minutes, then uncovering them, raising the heat and letting the liquids cook off before swirling in a little butter at the end. Good stuff but a little labor intensive for something as simple as carrots.
As for the potatoes, I pretty much just sauteed them in olive oil with a little dill on medium high heat for 12 or so minutes, them lowered the heat to low for an additional 8 or so minutes (can you tell that I wasn't really dedicated to following any sort of cooking standards tonight?). And for the salad, I just tore up the romaine and splashed a vinaigrette that consisted of some fresh lemon juice, plus equal parts white wine vinegar and extra virgin olive oil. Done and done!
The only bummer about tonight's meal? Lots of dishes to do. Sigh.
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