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Cinnamon Chicken with Hazelnut Bulgur Wheat
Ingredients
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For the Chicken:
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1 teaspoon Cinnamon Ground
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1 teaspoon Garlic Cooking Paste
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2 tablespoons runny honey
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1 tablespoons olive oil
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450 gram (1 pound) boneless, skinless chicken breasts, cubed
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For the Hazelnut Bulgur Wheat:
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100 gram (4 ounce) hazelnuts, lightly crushed
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325 gram (11 ounce) bulgur wheat
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150 millilitre (1/4 pint) orange juice
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500 millilitre (17 fluid ounce) chicken stock, brought to the boil
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2 tablespoons lemon juice
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2 tablespoons Coriander Leaf
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For the Hot Cinnamon & Tomato Sauce:
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1 tablespoons Cumin Seeds
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400 gram tin chopped tomatoes
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1 tablespoons runny honey
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1 teaspoon Garlic Cooking Paste
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1 teaspoon Cinnamon Ground
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1 teaspoon Chilli Cooking Paste
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Meanwhile, for the bulgur wheat lightly toast the hazelnuts in a dry pan over a high heat for 1-2 minutes, then remove and set aside. Add the remaining ingredients to a pan, bring to a light simmer, then cover and cook for 10 minutes, until the bulgur wheat is tender. Fluff with a fork and stir in the hazelnuts.
- 2 For the sauce, toast the Cumin Seeds in a pan for 30 seconds, then add the tomatoes, honey, Garlic, Cinnamon and Crushed Chillies. Season and bring to a simmer, then cook through for 2-3 minutes, stirring.
- 3 To serve, divide the bulgur wheat between 4 plates, top with the chicken and spoon over the hot cinnamon and tomato sauce.
- 4 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 5 Combine all the ingredients for the chicken in a bowl and stir well so that the chicken is thoroughly coated, season well. Spoon the coated chicken onto a non-stick baking tray and cook for 35-40 minutes, turning once half-way until the chicken is cooked through and the coating has turned dark brown and begun to caramelise.
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