Persian Saffron Chicken Tagine with Almond Bulgur & Yoghurt

Steps

1. Prep & cook bulgur. Heat 1 tsp oil in a pot on medium heat. Cook carrot and almonds for 2-3 minutes, until tender and golden. Add bulgur, 1/2 tsp salt and first measure of stock and bring to a simmer. Reduce heat to low and cover with a lid to cook for 12 minutes. Turn off heat and leave to steam, still covered, for 8 more minutes. Fluff grains with a fork, stir through spinach and season to taste.
2. Prep & cook tagine. Pat chicken dry and slice 1cm. Heat 1 tsp oil in a fry-pan on high heat. Add fennel, capsicums and saffron and cook for about 4 minutes, until softened. Remove vegetables from pan, setting aside in a bowl and return pan to high heat. Add chicken to pan and cook for about 3 minutes to seal. Add 1 tsp salt and Persian spices to pan and cook for about 30 seconds, until fragrant.
3. Return vegetables to pan, along with the second measure of stock and cornflour. Bring to a simmer and cook on medium heat for about 5 minutes, until chicken is cooked through and sauce has thickened. Remove from heat, stir through yoghurt and season to taste.
4. Prep mint.
5. Serve bulgur topped with tagine, mint and reserved fennel fronds.