Tarragon Chicken with Lemon, Spinach and Leek Bulgur

Steps

1. Heat oil and butter in a pot on medium heat. Cook leek and salt for 1–2 minutes. Add bulgur and stir for 1 minute to coat in oil. Add stock and water and bring to a boil. Cover with a lid, reduce to lowest heat and cook for 8 minutes. Remove from heat and leave to steam, still covered, for 8 minutes.
2. Pat chicken dry with paper towels and slice breast lengthways into 1.5–2cm-thick strips. Add to a medium bowl with tarragon spice mix, mustard, honey and second measure of oil. Season with salt and toss to coat well.
3. Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken for about 3 minutes each side (depending on thickness), or until browned and just cooked through. If marinade starts to burn, reduce heat. Set aside on a plate, covered with foil to rest while you cook tomatoes.
4. Wipe pan clean with a paper towel and heat a drizzle of olive oil on medium-high heat. Add tomatoes and cook for 1–2 minutes until they start to blister, shaking pan occasionally. Season with pepper.
5. Fluff up bulgur grains with a fork and gently fold through spinach, first measure of lemon zest and juice. Season to taste with salt and pepper.
6. Spoon lemon, spinach and leek bulgur on to a plate and top with tarragon chicken and tomatoes. Dollop over sour cream (if using).