- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, chopped
- knob of fresh root ginger
- 1 tsp cinnamon, plus a pinch extra
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 100g bulgur wheat
- 25g sultanas
- 20g pack coriander, leaves roughly chopped
- 50g toasted flaked almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 4 boneless chicken breasts
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.
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.
Making it lower fatTo make this extra low-fat, remove the skin after cooking.