Simon Rimmer's cinnamon chicken recipe
Chicken pieces with a sweet cinnamon coating served with crunchy hazelnut and bulgur wheat salad and a spicy sauce.
Ingredients
- 1 tsp Ground cinnamon - For the chicken
- 1 tsp Chopped garlic - For the chicken
- 2 tbsp Runny honey - For the chicken
- 1 tbsp Olive oil - For the chicken
- 450 g Boneless, skinless chicken breasts, cubed
- 100 g Hazelnuts, lightly crushed - For the bulgur wheat
- 150 ml Orange juice - For the bulgur wheat
- 500 ml Chicken stock, brought to the boil - For the bulgur wheat
- 2 tbsp Lemon juice - For the bulgur wheat
- 2 tbsp Dried coriander - For the bulgur wheat
- 325 g Bulgur wheat
- 1 tbsp Cumin seed - For the hot cinnamon & tomato sauce
- 400 g Tin chopped tomatoes - For the hot cinnamon & tomato sauce
- 1 tbsp Runny honey - For the hot cinnamon & tomato sauce
- 1 tsp Chopped garlic - For the hot cinnamon & tomato sauce
- 1 tsp Ground cinnamon - For the hot cinnamon & tomato sauce
- 1 tsp Crushed chillies - For the hot cinnamon & tomato sauce
- 1 Pinch of sea salt and black pepper to season
- 1 tsp Ground cinnamon - For the chicken
- 1 tsp Chopped garlic - For the chicken
- 2 tbsp Runny honey - For the chicken
- 1 tbsp Olive oil - For the chicken
- 15.9 oz Boneless, skinless chicken breasts, cubed
- 3.5 oz Hazelnuts, lightly crushed - For the bulgur wheat
- 5.3 fl oz Orange juice - For the bulgur wheat
- 17.6 fl oz Chicken stock, brought to the boil - For the bulgur wheat
- 2 tbsp Lemon juice - For the bulgur wheat
- 2 tbsp Dried coriander - For the bulgur wheat
- 11.5 oz Bulgur wheat
- 1 tbsp Cumin seed - For the hot cinnamon & tomato sauce
- 14.1 oz Tin chopped tomatoes - For the hot cinnamon & tomato sauce
- 1 tbsp Runny honey - For the hot cinnamon & tomato sauce
- 1 tsp Chopped garlic - For the hot cinnamon & tomato sauce
- 1 tsp Ground cinnamon - For the hot cinnamon & tomato sauce
- 1 tsp Crushed chillies - For the hot cinnamon & tomato sauce
- 1 Pinch of sea salt and black pepper to season
- 1 tsp Ground cinnamon - For the chicken
- 1 tsp Chopped garlic - For the chicken
- 2 tbsp Runny honey - For the chicken
- 1 tbsp Olive oil - For the chicken
- 15.9 oz Boneless, skinless chicken breasts, cubed
- 3.5 oz Hazelnuts, lightly crushed - For the bulgur wheat
- 0.6 cup Orange juice - For the bulgur wheat
- 2.1 cups Chicken stock, brought to the boil - For the bulgur wheat
- 2 tbsp Lemon juice - For the bulgur wheat
- 2 tbsp Dried coriander - For the bulgur wheat
- 11.5 oz Bulgur wheat
- 1 tbsp Cumin seed - For the hot cinnamon & tomato sauce
- 14.1 oz Tin chopped tomatoes - For the hot cinnamon & tomato sauce
- 1 tbsp Runny honey - For the hot cinnamon & tomato sauce
- 1 tsp Chopped garlic - For the hot cinnamon & tomato sauce
- 1 tsp Ground cinnamon - For the hot cinnamon & tomato sauce
- 1 tsp Crushed chillies - For the hot cinnamon & tomato sauce
- 1 Pinch of sea salt and black pepper to season
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 5 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 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.
- 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.
- 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.
- To serve, divide the bulgur wheat between 4 plates, top with the chicken and spoon over the hot cinnamon and tomato sauce.
Also worth your attention:
More recipes from Simon Rimmer
Most Recent
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature