Simon Rimmer's cinnamon chicken recipe Recipe

Name: Simon Rimmer's cinnamon chicken recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (15.9oz) Boneless, skinless chicken breasts, cubed; 100 g (3.5oz) Hazelnuts, lightly crushed - For the bulgur wheat; 150 ml (5.3fl oz) Orange juice - For the bulgur wheat; 500 ml (17.6fl 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; 325 g (11.5oz) Bulgur wheat; 1 tbsp Cumin seed - For the hot cinnamon & tomato sauce; 400 g (14.1oz) 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

Servings: persons

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 (15.9oz) Boneless, skinless chicken breasts, cubed
100 g (3.5oz) Hazelnuts, lightly crushed - For the bulgur wheat
150 ml (5.3fl oz) Orange juice - For the bulgur wheat
500 ml (17.6fl 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
325 g (11.5oz) Bulgur wheat
1 tbsp Cumin seed - For the hot cinnamon & tomato sauce
400 g (14.1oz) 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
Pre-heat the oven to 200C, 400F, 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.
3
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.
4
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.
5
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.
6
Fluff with a fork and stir in the hazelnuts.
7
For the sauce, toast the cumin seeds in a pan for 30 seconds, then add the tomatoes, honey, garlic, cinnamon and crushed chillies.
8
Season and bring to a simmer, then cook through for 2-3 minutes, stirring.
9
To serve, divide the bulgur wheat between 4 plates, top with the chicken and spoon over the hot cinnamon and tomato sauce.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Simon Rimmer's cinnamon chicken recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Simon Rimmer's cinnamon chicken recipe

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