Apricot and Tarragon Chicken with Pea, Asparagus and Feta Bulgur

Alternatively, cook chicken on BBQ for about 3 minutes each side, until just cooked through.

AVERAGE TIME
My Classic For 2 Food Bag
Apricot and Tarragon Chicken with Pea, Asparagus and Feta Bulgur

This dish will appear in My Classic For 2 Food Bag on Sunday, November 26, 2017.

Apricot and Tarragon Chicken

  • ½ jar apricot preserve
  • 1½ tablespoons chopped tarragon leaves
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon salt
  • Pinch of black pepper
  • 300g chicken thighs

Pea, Asparagus and Feta Bulgur

  • ½ cup bulgur wheat
  • 125g frozen peas *
  • ½ bunch asparagus, woody ends trimmed and cut into 2cm lengths
  • ½ tomato, diced 2cm
  • 50g feta cheese, crumbled
  • 1½ tablespoons chopped tarragon leaves
  • ½ tablespoon olive oil

Caramelised Onion and Apricot Gravy

  • ½ brown onion, thinly sliced *
  • 1 clove garlic, minced
  • ½ jar apricot preserve
  • 2 tablespoons white wine or chicken stock
  • ½ cup chicken stock
  • 1 teaspoon cornflour, whisked into 1 tablespoon cold water
  • 1 Bring a small pot of salted water to the boil. Bring a full kettle to the boil. Prepare your 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 and add to bowl. Toss to coat well and set aside to marinate for about 10 minutes.
  • 2 Add bulgur and a pinch of salt to a small, heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook onion and garlic with a pinch of salt for about 5 minutes, until softened. Set aside.
  • 3 Return pan to heat with a drizzle of oil and cook chicken for about 3 minutes each side, until just cooked through. Slice thickly against the grain, reserving any resting juices. Set aside, covered to keep warm. Reserve pan.
  • 4 Add peas and asparagus to pot of boiling water and cook for about 2-3 minutes, until bright green and tender. Drain well then add to a medium bowl with bulgur and remaining pea, asparagus and feta bulgur ingredients, toss and season to taste.
  • 5 Wipe out reserved pan and return to medium heat with cooked onion, second measure of apricot preserve and wine/stock and simmer for about 1 minute, until evaporated then add remaining stock. Simmer for about 3 minutes then whisk in cornflour mix. Season to taste.
  • 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.
  • SERVES 2-3

Nutritional Information

  • Energy: 2441 kj / 583 kcal
  • Protein: 31.5g
  • Carbohydrate: 28.4g
  • Fat: 36.0g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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