Sun World

Moroccan Spiced Chicken with Black Grapes, Roasted Cauliflower and Chickpeas

This Moroccan chicken dish is as colourful as it is tasty.


  • 400g boneless and skinless chicken thighs cut in chunks
  • ½ head cauliflower, cut into small florets
  • 200g canned chickpeas, drained and rinsed
  • 1 ½ cups (255g) Sun World black seedless grapes
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 onion, finely diced
  • 2 tbsp Olive oil
  • 2 tbsp (80g) Greek yoghurt
  • ½ bunch coriander, roughly chopped
  • ½ lemon, cut in two wedges


  1. Preheat oven to 220° C.
  2. In a large bowl, toss together the chicken, cauliflower, chickpeas, grapes, cumin, paprika, onion and olive oil until everything is well coated in the spices.
  3. Lay the mix out on a paper lined baking tray and place in the oven to roast for 25 minutes or until the cauliflower is nicely roasted and the chicken cooked through.
  4. Divide into four dishes and top with a dollop of Greek yoghurt, the chopped coriander and lemon wedge on the side.