Sweet & spicy stuffed chicken breasts

• olive oil↗ tbsp
• large onion↗1

  thinly sliced

• garlic cloves↗2

  chopped

• fresh root ginger
• cinnamon↗ tsp

  plus a pinch extra

• garam masala↗ tsp
• bulgur wheat↗100g g
• sultanas↗25g g
• coriander20g g

  leaves roughly chopped

• toasted flaked almonds↗50g g
• boneless chicken breasts↗4

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning, and fry until soft, about 8 mins. Add 1 tsp cinnamon and the garam masala, then heat for 2 more mins. Cover the bulgur wheat and sultanas with water and boil for about 5 mins until soft, then drain any excess water. Add to the onion mixture, then add the coriander and almonds. Check seasoning.

2. 2

   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 mins. Serve the chicken with the rest of the mix alongside, with some green beans or a wintery veg salad.