Food recipes
Simon Rimmer's cinnamon chicken recipe
Simon Rimmer's cinnamon chicken recipe Ingredients: spices, cinnamon, ground spices, garlic powder honey oil, olive, salad or cooking chicken, broiler or fryers, breast, skinless, boneless, meat only, raw bulgur, dry...
Simon Rimmer's cinnamon chicken recipe
Ingredients:
spices, cinnamon, ground
spices, garlic powder
honey
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bulgur, dry
orange juice, raw
bulgur, dry
lemon juice, raw
bulgur, dry
bulgur, dry
spices, cumin seed
tomato sauce, canned, no salt added
tomato sauce, canned, no salt added
garlic chili sauce,
tomato sauce, canned, no salt added
tomato sauce, canned, no salt added
spices, pepper, black
Directions:
Pre-heat the oven to 200C, 400F, 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.
Ingredients:
spices, cinnamon, ground
spices, garlic powder
honey
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bulgur, dry
orange juice, raw
bulgur, dry
lemon juice, raw
bulgur, dry
bulgur, dry
spices, cumin seed
tomato sauce, canned, no salt added
tomato sauce, canned, no salt added
garlic chili sauce,
tomato sauce, canned, no salt added
tomato sauce, canned, no salt added
spices, pepper, black
Directions:
Pre-heat the oven to 200C, 400F, 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.