Apricot and Tarragon Chicken with Pea, Asparagus and Feta Bulgur

Steps

1. Bring a medium pot of salted water to the boil. Bring a full kettle to the boil. Prepare your bulgur and gravy ingredients. Preheat BBQ grill to high (if using). Place all apricot and tarragon chicken ingredients (except chicken) in a shallow bowl and mix well. Pat chicken dry then add to bowl. Toss to coat well and set aside for about 10 minutes to marinate.
2. While chicken marinates, add bulgur and a pinch of salt to a medium, heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion and garlic with a pinch of salt for about 5 minutes, until softened and browned. Set aside and return pan to heat with a drizzle of oil. Cook chicken for about 3 minutes each side, until just cooked through.
4. Set chicken aside, covered, to rest. Reserve pan. While chicken is cooking, cook peas and asparagus in pot of boiling water for about 1 minute, until bright green and tender. Drain well. Add to a large bowl, along with all remaining pea, asparagus and feta bulgur ingredients and season to taste.
5. Clean reserved pan and return to medium heat with cooked onion, apricot preserves and wine/stock and simmer for about 1 minute, until evaporated then add remaining stock. Simmer for about 3 minutes, then whisk in cornflour mixture. Season to taste. Slice chicken thickly against the grain.
6. To serve, divide asparagus, pea and feta bulgur between plates and top with slices of apricot and tarragon chicken. Drizzle with caramelised onion and apricot gravy.