Tarragon teams up with chicken
A popular and versatile herb, tarragon has an intense flavour that’s a mix of sweet aniseed and a mild vanilla. Fresh tarragon is ideal, but dried would work just as well (remember to use less dried as the flavour is more intense).
TARRAGON CHICKEN WITH LEMON, SPINACH AND LEEK BULGUR AND LEMON YOGHURT
Lemon, Spinach and Leek Bulgur 1 teaspoon olive oil 1 tablespoon butter 1 leek, white and pale green part only, quartered lengthways and thinly sliced 1⁄ teaspoon salt
2 1 1⁄ cups bulgur wheat
2 1 cup chicken stock 1 1⁄ cups water
2 1–2 handfuls baby spinach leaves, roughly chopped Zest of 1 lemon (reserve 1 teaspoon for lemon yoghurt) Juice of 1 lemon Tarragon Chicken 600g skinless, boneless chicken breasts 1 tablespoon finely chopped fresh tarragon leaves (or 1 teaspoon dried tarragon) Zest of 1 lemon 1 tablespoon Dijon mustard 1 teaspoon runny honey 1–2 tablespoons olive oil 1 shallot, finely diced 1 punnet cherry tomatoes, cut in half Lemon yoghurt 1⁄ cup natural unsweetened yoghurt
2 1 teaspoon lemon zest 1. Heat oil and butter in amedium pot on medium heat. Cook leek and salt for 3–4 minutes, until soft. Add bulgur, stir and cook for 1 minute until coated in oil. Add stock and water and bring to a boil. As soon as it boils, cover with a tight-fitting lid, reduce to lowest heat and cook for 8 minutes. Remove from heat and leave to steam, still covered, for a further 8minutes. Do not lift lid at any time during cooking. Once cooked, fluff up grains with a fork and gently fold through spinach, lemon zest and juice. Season with salt and pepper. 2. While bulgur is cooking, prepare the rest of the meal. Pat chicken dry with paper towels and slice each breast lengthways into 1.5–2cm wide strips. Add to amedium bowl with tarragon, lemon zest, mustard, honey and 1 teaspoon of olive oil. Season with salt and mix to coat well. 3. Heat remaining olive oil in a large fry-pan (preferably non-stick) on medium-high heat. Cook chicken, in batches, for 2–3 minutes each side, until browned and cooked through (depending on thickness). Set aside on a plate, covered with foil to rest while you cook tomatoes. 4. Wipe pan clean with a paper towel, add a drizzle of oil and return to medium-high heat. Add shallot and cook for 2–3 minutes, until softened. Add cherry tomatoes and cook a further 1–2 minutes until they start to blister, shaking pan occasionally. 5. In a small bowl, combine yoghurt with lemon zest. To serve: Divide bulgur between plates and top with chicken and cherry tomatoes. Spoon over a dollop of lemon yoghurt.