Moroccan Spiced Chicken

Following along with my theme on grapes. We have a recipe with grapes being part of your main dish. As in Mediterranean cuisine most of the time, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country.

The black grapes makes this dish truly mouth-watering.

Ingredients:

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

Here is the chicken thighs.

Directions:

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. Eat and Enjoy!

I hope that you have enjoyed this spicy chicken recipe. If you have any questions and/or make a comment, please let me know.