Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large red onion, finely diced
• 2 cloves garlic, crushed and chopped
• a pinch of allspice
• a pinch of cinnamon
• 450g chicken breast, skinless and boneless and chopped into small pieces
• 125g bulgur wheat (coarse if you can get it)
• 2 cups chicken stock
• 250g spinach, coarse stems removed and very finely chopped
• 2 tablespoons chopped mint
• 1 teaspoon chopped dill
• 1/4 cup pine nuts, lightly toasted (or almonds or walnuts)

Method

In a heavy based saucepan or casserole heat the olive oil and  butter over a medium heat and then sauté the onion for about 10 minutes, add the garlic towards the end. Add the chicken and stir to coat with the oil, cook for a minute or two before adding the allspice, cinnamon and bulgur wheat. Add the chicken stock and season with salt and pepper, bring to the boil and then cover and cook for 10 minutes on a very low heat. Take off the heat and stir through the spinach and herbs, set aside to rest for 5 minutes, covered. Adjust seasoning to taste. Serve sprinkled with pine nuts.