Sweet and Spicy Stuffed Chicken Breasts
Oven-baked chicken, bulgur wheat and sultana, warmed with ginger and cinnamon, a Moroccan dish.
55 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 40 min · 55 min total
- easy
- 1
Heat oven to 400°F. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning and fry until soft, about 8 minutes.
- 2
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.
- 3
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.
- 4
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
