SAFFRON AND CHICKEN AND HERB SALAD
Brought to us by Dish Catering
This is an adapted version of a recipe from my all-time favourite cookbook, Yotam Ottolenghi’s Jerusalem. I love this fresh, crunchy salad that has warmth from the saffron and orange. It is a great dish for lunch, healthy and light but made more substantial with the chicken. I try to use free-range organic chicken, it really makes a difference. I also love herbs so the more, the merrier, any combination of soft herbs would work. The leftover orange saffron marinade can be used with grilled fish as well. I first made this for my in-laws for lunch when they were visiting Dubai and since made it many times for an easy lunch with friends.
- 1 Orange
- 4 tbsp Extra Virgin Olive Oil, Oro Del Desierto
- 2 bulbs, thinly sliced Fennel
- 1 small handful leaves, torn Herb Pot, Basil
- 1 small handful leaves, torn Herb, Mint
- 1 tbsp, juice Lemon
- 1, seeds removed & thinly sliced Chilli, Red
- 1 clove Garlic
- 1 tsp Saffron threads
- 1 tbsp White Wine Vinegar
- 300ml Water
- 1kg Skinless Chicken Breast
- to taste Pepper
- Preheat your oven to 180 degrees Celsius
- Cut the ends of the orange, and cut into 12 wedges with the skin on. Remove any pips. Place the wedges into a small saucepan along with the honey, saffron, vinegar and just enough water to cover. Bring to the boil and simmer for about an hour. The oranges should be soft with about three tablespoons of syrup.
- Blitz the mixture using a stick blender or food processor, and a little water it needed to get a smooth runny paste.
- Coat your chicken broad with ½ the olive oil and season with salt and pepper. Cook on the BBQ for about 15 to 20 minutes, or until just cooked.
- Once the chicken is cool enough to handle tear it into rough pieces and pour over half the orange mixture (you can keep the other half for another time).
- Add the remaining ingredients to the salad including the olive oil and toss gently.
- Taste and season with more salt and pepper and lemon juice and olive oil if needed.