Ar another wonderfully fresh and tasty meal from my new Jerusalem cook book by Ottolenghi. The left over from this made amazing wraps the next day.
Saffron and Orange chicken
Ingredients to serve 6
50g honey
1/2tsp saffron
1 tbsp white wine vinegar
300ml water
1kg of chicken breast although i used theighs
4 tbsp olive oil
2 bulbs of fennel
15g coriander
15g basil torn
15g mint leaves torn
2 tbsp lemon juice
1 red chilli thinly sliced
2 garlic cloves crushed
salt and pepper
pre heat the oven to 200c
Top and tail an orange then cut into wedges place into a small saucepan with the honey, saffron, vinegar and enough water to cover. Bring to the boil and simmer for 1 hour top up with water if needed. After the hour the orange will be cooked and there will be about 3 tbsp of syrup. at the end. Process the orange and syrup with a bit more water to make a smooth paste.
Toss the Chicken in the oil, salt and pepper and place skin down on a griddle to crisp up the roast off in the oven for 20 - 30 mins till cooked cover and allow to rest and cool. Pull off the skin and shred then shred the chicken and coat with half of the orange paste, save the rest for another dinner such as salmon.
To make the salad thinly slice the fennel add the herbs olive oil, lemon juice and salt and pepper. Top with the shredded orange chicken and then top off with crispy chicken skin.
