I’m calling this Moroccan chicken because it has my version of Moroccan seasoning on it – basically what I had in my cupboard after Googling what’s actually meant to be in Moroccan seasoning. Anyway it tasted lovely!

  • Honey
  • Cayenne pepper
  • Cumin seeds
  • Cinnamon
  • Ginger
  • Salt & pepper

1) rub the mixture of spices onto a chicken breast, leave to marinate for an hour (I went off to hockey training, otherwise I would have just baked it straight away!)

2) chop a yellow pepper and drizzle with olive oil.

3) oven both at 180 degrees C for 40-45 minutes.

4) chop chicken and pepper once cooled and place in tuppaware,

I assembled these at work as not to get soggy pitta bread. I recommend microwaving the pitta for 40 secs so it puffs up and makes stuffing easier. I also added a sploodge of caramelised onion hummus, not homemade in afraid. That is on my list of ‘things to make’.