• 900 ml (1½ pints) chicken stock (see page 10)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg or allspice
  • 250 g (8 oz) bulgar wheat
  • 4 boneless, skinless chicken breasts, about 150 g (5 oz) each
  • grated rind of ½ lemon
  • grated rind of ½ orange
  • 125 g (4 oz) ready-to-eat dried apricots
  • 75 g (3 oz) stoned dates, chopped
  • 75 g (3 oz) sultanas
  • juice of 1 orange
  • small bunch fresh coriander or basil, torn, to garnish
  • salt and pepper

Pour the stock into the base of a steamer and add the ground spices and bulgar wheat.

Rinse the chicken breasts with cold water, drain them, then place in the steamer top and sprinkle with the lemon and orange rind and a little salt and pepper.

Bring the stock to the boil, put the steamer top in place, cover with a lid and cook for about 10 minutes until the chicken is thoroughly cooked and the bulgar is tender. Remove the steamer top and cook the bulgar for a few extra minutes if needed.

Stir the dried fruits and orange juice into the bulgar, then spoon the bulgar and any stock on to 4 plates. Slice the chicken pieces, arrange over the bulgar and garnish with torn herb leaves. Serve with a watercress and rocket salad.

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