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Categories:
olive oil onion garlic fresh ginger cinnamon Garam Masala bulgur wheat sultana cilantro almonds chicken breasts salt
Viewed: 88 - Published at: 4 years agoIngredients
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, chopped
- 1 teaspoon fresh ginger, chopped
- 1 teaspoon cinnamon, plus a pinch extra
- 1 teaspoon garam masala
- 4 ounces bulgur wheat
- 1 ounce sultana
- 1 ounce cilantro, leaves roughly chopped
- 2 ounces sliced almonds, toasted
- 4 boneless chicken breasts
- salt and pepper
Method
- Heat oven to 400F.
- Heat the olive oil in a medium pan.
- Add the onion, garlic, ginger and some seasoning and fry until soft, about 8 minutes.
- Add 1 tsp cinnamon and the garam masala the heat for 2 more minutes.
- Cover the bulgar wheat and sultanas with water and boil for about 5 mins until soft then drain.
- Add to the onion mixture and add the cilantro and almonds.
- 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 minutes
- Serve the chicken with any leftover mix alongside, with some green beans.
