4 boneless, skinless chicken breasts, about 150 g (5 oz) each
750 ml (1 1/4 pints) chicken stock
a few thyme sprigs
12 black olives, pitted
2 oranges, segmented
225 g (7 1/2 oz) bulgar wheat
3 tablespoons toasted flaked almonds
2 tablespoons chopped parsley
salt and pepper
Heat the oil in a large frying pan, add the chicken and cook for 3–4 minutes on each side until browned. Pour in 450 ml (3/4 pint) of the stock, then stir in the thyme, olives and orange segments. Cover and simmer for 15–16 minutes until cooked through.
Meanwhile, place the bulgar wheat in a saucepan with the remaining stock, season to taste and simmer for 8–10 minutes until most of the water is absorbed. Remove the pan from the heat and stir in the almonds, then cover and leave to stand.
Remove the chicken from the frying pan and keep warm. Simmer the sauce for 4–5 minutes until reduced by half. Stir in the chopped parsley.
Serve the chicken with the bulgar wheat, drizzled with the thyme, olive and orange sauce.