Sweet and spicy stuffed chicken breasts, full of aromatic flavours.
Course Dinner
Cuisine Worldwide
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 4serves
Calories 419kcal
Ingredients
2tbspolive oil
1onionlarge, thinly sliced
2garlic cloveschopped
fresh ginger
1tspcinnamonplus a pinch extra
1tspgaram masala
100gbulgur wheat
25gsultanas
20gcorianderleaves roughly chopped
50gtoasted flaked almonds
4chicken breastsboneless
Instructions
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.