Tarragon Chicken with Lemon Bulgur and Yoghurt

Tarragon Chicken with Lemon Bulgur and Yoghurt

Ready in 40 minutes Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 13, 2019.



  • ½ leek
  • ½ Tbsp butter ^
  • ¾ cup bulgur wheat
  • 1 cup chicken stock ^
  • ½ cup water ^
  • ½ bag baby spinach *
  • Zest and juice of ½ lemon


  • 1 courgette
  • 1 pack chicken thighs
  • 1 pack tarragon spice mix
  • ½ Tbsp mustard ^
  • ½ tsp honey ^
  • ½ pack cherry tomatoes

To Serve

  • ¼ cup yoghurt


  1. Cook bulgur Thinly slice leek. Heat butter and a drizzle of oil in a pot on medium heat. Cook leek and a pinch of salt for about 3 minutes, until soft. Add bulgur, stir and cook for 1 minute.
  2. Add stock and water and bring to a boil. As soon as it boils, cover with a tight-fitting lid, reduce to lowest heat and cook for 8 minutes. Remove from heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Fold through spinach and lemon zest and juice. Season.
  3. Prep chicken Cut courgette in half lengthways and thinly slice. Pat chicken dry and slice into 2cm wide strips. Add to a bowl with tarragon spice mix, mustard, honey and a drizzle of oil, season and mix to coat well.
  4. Cook chicken Heat a small drizzle of oil in a non-stick fry-pan on medium-high heat. Cook chicken, turning, for about 8 minutes or until cooked through. Rest, covered.
  5. Cook veggies Wipe pan clean, add a drizzle of oil and return to medium-high heat. Add cherry tomatoes and courgette and cook for about 3 minutes until tomatoes start to blister, shaking pan occasionally.
  6. Serve bulgur with chicken, veggies and a dollop of yoghurt.

Nutritional Information

Energy 2639 kj
631 kcal
Protein 36.3g
Carbohydrate 38.0g
Fat 34.9g