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.
