Cinnamon Chicken with Hazelnut Bulgur Wheat
Chicken pieces with a sweet cinnamon coating served with crunchy hazelnut and bulgur wheat salad and a spicy sauce.
Ingredients
Instructions
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.
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