Sweet and spicy stuffed chicken breasts, full of aromatic flavours
Prep:15 mins
Serves 4
2 tbsp olive oil1 large onion, thinly sliced2 garlic cloves, choppedknob of fresh root ginger1 tsp cinnamon, plus a pinch extra1 tsp garam masala100g bulgur wheat25g sultanas20g pack coriander, leaves roughly chopped50g toasted flaked almonds4 boneless chicken breasts
STEP 1Heat 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.STEP 2Cut 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.
