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This chicken wrap is spicy, sweet and intensely flavorful. Mustard o 2 Tsp Apple Cder Vinegar o 1 Tablespoon Olive Oil o 1/8 Cup Goat Cheese o Salt Coat the chicken in the olive oil and rub in the Peruvian Spice. Line a baking pan and bake for 25 minutes or until the chicken is just cooked through. While chicken is cooking chop your vegetables and set aside.

INGREDIENTS: For the chicken: 1 Whole Chicken (approximately 1.3 kg) cut into drumsticks, thighs, breasts Greek Spice Blend 2 TSP Anatolian Sumac 1 TSP Wild Afghan Cumin (crushed) 1 1/2 TSP Cyprus Pyramid Salt Parsley leaves for serving For the marinated feta topping: 3/4 Cup feta (try to use one that isn't too salty Add the chicken, onion wedges, chicken stock, olive oil, Greek spice, cumin, sumac, salt, and pepper The grapes roast faster than the chicken and will be added to the chicken part way through cooking time

broth 1 1/2 teaspoons Cyprus Pryamid Salt 1/2 teaspoon ground kampot black pepper 3 tablespoons all-purpose garlic, pepper & tomatoes and fry another 2-3 minutes. ' Remove from the heat and stir in the paprikas, salt Add chicken back into pot and return to heat. Pour in the chicken broth. Bring to a boil & cover. Remove chicken and transfer to plate. Add the chicken back into the sauce & simmer for 5 minutes.