Indian Spiced Chicken with Lemon Bulgur & Yoghurt Slaw

Steps

1. Add bulgar, stock and water measure to a medium pot and bring to a simmer. Once simmering, cover with a lid, reduce heat to low and cook for 10 minutes. After 10 minutes remove from heat and leave to steam, still covered, for a further 10 minutes, until liquid has absorbed and grains are tender. Fluff grains with a fork.
2. Dice tomato, juice and zest lemon, crumble feta and set aside. Grate carrot and add to a medium bowl, along with spinach and first measures of yoghurt and fragrant Indian spices. Season to taste with salt and pepper and toss to combine.
3. Pat chicken dry and cut into 1-2 cm strips. Place in a medium bowl along with remaining fragrant Indian spices, second measure of yoghurt and season with salt. Mix until chicken is well coated.
4. Heat oil in a medium frypan on medium-high heat. Cook chicken for 2-3 minutes each side (depending on thickness), until golden and cooked through. Set aside, covered, to rest.
5. Add tomato, lemon zest and juice, crumbled feta and oil to bulgur and mix to combine. Season to taste with salt and pepper.
6. Bulgur topped with chicken, Indian spiced aioli and slaw on the side.