Tarragon Chicken with Lemon, Spinach and Leek Bulgur and Lemon Yoghurt

Steps

1. Heat oil and butter in a pot on medium heat. Cook leek and salt for 3–4 minutes, until soft. Add bulgur wheat, stir and cook for 1 minute. Add stock and water and bring to a boil.
2. When boiling, cover with a lid, reduce heat to low and cook for 8 minutes. Remove from heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Once cooked, fluff up grains with a fork and gently fold through spinach, lemon zest and juice. Season to taste.
3. 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. Place in a bowl with the first measure of oil, tarragon spice mix, mustard, honey and season with salt. Mix to coat well.
4. Heat second measure of oil in a medium fry-pan on mediumhigh heat. Cook chicken, for 2–3 minutes each side (depending on thickness), until browned and cooked through. Set aside on a plate, covered with foil to rest while you cook tomatoes.
5. Wipe pan clean with a paper towel, add a drizzle of olive oil to pan and return to mediumhigh heat. Add cherry tomatoes and cook for 1–2 minutes, until starting to blister, shaking pan occasionally. In a small bowl, combine yoghurt with lemon zest.
6. Divide spinach and leek bulgur between plates and top with slices of tarragon chicken and cherry tomatoes. Spoon over a dollop of lemon yoghurt.