The Kitchen

Moroccan Flavoured Chicken

North African flavour and aroma…

Serves: 2


  • Spray oil
  • 1 skinless chicken breast
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/2 small onion, sliced into bite-size pieces
  • 1/2 red pepper, cut into bite-size pieces
  • 1 courgette, sliced in half and then thick chunks
  • 4 soft/semi-dried apricots, sliced
  • 1 heaped tsp fresh coriander, roughly chopped up
  • 15g dried brown rice, thoroughly rinsed and drained (one portion)



  1. Pre-heat the oven to 170°C (fan)
  2. Cook rice as per packet's instructions.
  3. Place the chicken in some lightly oiled tin foil and massage the spices across the chicken. Seal and place on a baking tray and cook in the oven for 20-30 minutes or until the chicken is almost cooked.
  4. Remove the tray from the oven and add the onion, red pepper and courgette. Spray with some oil and cook for a further 5 minutes, or until the chicken is cooked through and the juices run clear.
  5. Slice the chicken into bite-size pieces and mix with the vegetables, apricots and coriander.
  6. Serve half with the rice.


Don’t forget

Roast chicken and dried fruit are  caution foods and can be problematic for some. Ensure that you are confident with the 20,20,20,20 rule and have tried a variety of textured foods and tender pieces of meat previously. If they cause any discomfort, remove and re-trail again in a few weeks.

Many people tolerate chicken leg meat better than breast meat as it is moister, so you could try cooking this instead.

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