Sweet & spicy stuffed chicken breasts

almond almonds bbc good food bulghar wheat chicken chicken breast chicken breasts chicken dish cinnamon coriander garam masala root ginger sultana sultanas sweet and spicy

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Source

Ingredients

2 tbsp olive oil

1 large onion , thinly sliced

2 garlic cloves , chopped

knob of fresh root ginger

1 tsp cinnamon , plus a pinch extra

1 tsp garam masala

100g bulgur wheat

25g sultanas

20g pack coriander , leaves roughly chopped

50g toasted flaked almonds

4 boneless chicken breasts

Method

Heat oven to 200C/fan 180C/gas 6. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning, and fry until soft, about 8 mins. Add 1 tsp cinnamon and the garam masala, then heat for 2 more mins. Cover the bulgur wheat and sultanas with water and boil for about 5 mins until soft, then drain any excess water. Add to the onion mixture, then add the coriander and almonds. Check seasoning.

Cut each chicken breast open so that it is flat like a book. Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon. Place tightly packed into a small baking dish and bake for 25 mins. Serve the chicken with the rest of the mix alongside, with some green beans or a wintery veg salad.