Cook the chicken
Preheat the oven to 200°C / 400°F / Gas 6.
Combine cinnamon, garlic purée, honey, oil, salt, pepper, and chicken in a bowl. Mix well to coat.
Spread the chicken onto a non-stick baking tray.
Roast 35–40 minutes, turning halfway, until caramelised and cooked through.
Make the Hazelnut Bulgur Wheat
Toast hazelnuts in a dry pan for 1–2 minutes until fragrant; set aside.
Add bulgur wheat, orange juice, chicken stock, lemon juice, olive oil, salt & pepper to a saucepan.
Bring to a gentle simmer. Cover and cook 10 minutes, or until bulgur is tender.
Fluff with a fork and stir in toasted hazelnuts.
Make the Hot Cinnamon & Tomato Sauce
In a pan, briefly toast the ground cumin for 30 seconds.
Add chopped tomatoes, honey, garlic purée, cinnamon, and crushed chillies.
Season with salt & pepper.
Simmer 2–3 minutes, stirring.
Serve
Divide the bulgur wheat among four plates.
Top with caramelised chicken.
Spoon over the hot cinnamon tomato sauce.
