Cinnamon Chicken with Hazelnut Bulgur Wheat

Cinnamon Chicken with Hazelnut Bulgur Wheat

Cinnamon Chicken with Hazelnut Bulgur Wheat

Prep Time
5 Minutes
Cook Time
40 Minutes
Ingredients
21
Servings
4
Chicken pieces with a sweet cinnamon coating served with crunchy hazelnut and bulgur wheat salad and a spicy sauce.
Ingredients
  • For the Chicken:

  • 1 teaspoon Cinnamon Ground

  • 1 teaspoon Garlic Cooking Paste

  • 2 tablespoons runny honey

  • 1 tablespoons olive oil

  • 450 gram (1 pound) boneless, skinless chicken breasts, cubed

  • For the Hazelnut Bulgur Wheat:

  • 100 gram (4 ounce) hazelnuts, lightly crushed

  • 325 gram (11 ounce) bulgur wheat

  • 150 millilitre (1/4 pint) orange juice

  • 500 millilitre (17 fluid ounce) chicken stock, brought to the boil

  • 2 tablespoons lemon juice

  • 2 tablespoons Coriander Leaf

  • For the Hot Cinnamon & Tomato Sauce:

  • 1 tablespoons Cumin Seeds

  • 400 gram tin chopped tomatoes

  • 1 tablespoons runny honey

  • 1 teaspoon Garlic Cooking Paste

  • 1 teaspoon Cinnamon Ground

  • 1 teaspoon Chilli Cooking Paste

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Coriander Leaf

Product Information

£ 1.83/unit,7g
Cumin Seeds

Product Information

£ 1.98/unit,35g
Cinnamon Ground

Product Information

£ 1.69/unit,32g

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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