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Cinnamon Chicken with Hazelnut Bulgur Wheat

Number of Portions
Cinnamon Chicken with Hazelnut Bulgur Wheat


- 1 tsp Ground Cinnamon
- 1 tsp Garlic Puree
- 2 tbsp runny honey
- 1 tbsp olive oil
- 450 grams boneless, skinless chicken breasts, cubed
- For the Hazelnut Bulgur Wheat
- 100 grams hazelnuts, lightly crushed
- 325 grams bulgur wheat
- 150 ml orange juice
- 500 ml chicken stock, brought to the boil
- 2 tbsp lemon juice
- 2 tbsp Ground Coriander
- For the Hot Cinnamon & Tomato Sauce
- 1 tbsp Ground Cumin
- 400 grams tin chopped tomatoes
- 1 tbsp runny honey
- 1 tsp Garlic Puree
- 1 tsp Ground Cinnamon
- 1 tsp Crushed Chillies
- Sea Salt to taste
- Black Peppercorns to taste


Chicken pieces with a sweet cinnamon coating served with crunchy hazelnut and bulgur wheat salad and a spicy sauce.

Pre-heat the oven to 200 °C, 400 °F, 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.

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