Moroccan Spiced Chicken

Succulent black grapes have a unique sweetness that makes this savory chicken dish truly mouth-watering.


  • 1 pound boneless skinless chicken thighs, cut into chunks
  • 1/2 head cauliflower, cut into small florets
  • 1 ½ cups canned chickpeas, drained and rinsed
  • 2 cups black seedless grapes
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 onion, finely diced
  • 2 tbsp olive oil
  • 2 tbsp Greek yogurt
  • ¾ cup coriander leaves, roughly chopped
  • 1/2 lemon, cut in two wedges


  1. Preheat oven to 425° F.
  2. In a large bowl, toss chicken, cauliflower, chickpeas, grapes, cumin, paprika, onion and olive oil until evenly coated.
  3. Spread chicken mixture on to a paper-lined baking tray and roast for 25 minutes, or until chicken is cooked through.
  4. Divide into portions and top with a dollop of Greek yogurt. Top with chopped coriander and a squeeze of fresh lemon.
  5. Enjoy!