Simon Rimmer's cinnamon chicken recipe

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

  1. Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, divide the bulgur wheat between 4 plates, top with the chicken and spoon over the hot cinnamon and tomato sauce.

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