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).



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.

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