Saffron Chicken and Herb Salad

Ingredients:

1 orange
1 tablespoon honey
1/2 teaspoon saffron threads
1 tablespoon white vinegar
300ml water
2 chicken breasts, skinless and boneless
4 tablespoons olive oil
2 small fennel bulbs, trimmed and very thinly sliced
A handful of cilantro leaves
A handful of basil leaves, torn (if large)
A smaller handful of mint leaves, torn (if large)
2 tablespoons lemon juice, freshly squeezed
1 red hot chilli pepper, thinly sliced
1 clove garlic, minced
Salt and fresh ground black pepper

Method:

1. Preheat the oven to 200 degrees Celsius.

2. Slice off both ends of the orange, and then cut it into 12 wedges. Remove any pips.

3. Place the wedges, peel and all, into a small saucepan with the honey, saffron threads and vinegar. Add just enough water to cover the oranges.

4. Bring to a boil and simmer for about an hour, or until it is reduced to a thick syrup. If it gets too dry, add a bit more water while it cooks.

5. Use a food processor or immersion blender to puree the mixture into a smooth sauce. Add a little more water if is too thick to pour.

6. Rub the chicken breasts with half the oil, salt and pepper. On a hot grill pan, brown on both sides for two minutes per side. Transfer to a baking sheet, place in the oven and bake for another 15 to 20 minutes, until they’re just done inside.

7. Cool the chicken breasts, then tear them into large, bite-sized pieces. Place these pieces in a large salad bowl and toss with some of the orange paste until they are coated.

8. Add the remaining ingredients to the bowl, including the remaining olive oil. Toss gently.

9. Season with salt and pepper, and taste to adjust any of the seasonings.

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