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
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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.
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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.