Apricot and Tarragon Chicken with Pea, Asparagus and Feta Bulgur

Apricot and Tarragon Chicken with Pea, Asparagus and Feta Bulgur

Ready in 30 minutesServes 2-3
This dish most recently appeared in My Classic For Two Bag on Sunday, November 26, 2017.

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


Ingredients

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

Steps

  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.

Nutritional Information

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