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 1minute 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
A quick and easy weeknight meal that the whole family will love.