Saffron and Orange chicken

 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.

Chicken and three rice salad

im in love with my Ottolenghi so im trying another recipe and the flavours are just dancing in my mouth and happy wave spread out over dinner 

there is a gentle heat from chilies and pepper from the rocket balances out with fresh flavours from coriander and and mint 

here is the recipe 

i used 1 pack of chicken thighs

70ml olive oil

200g basmati rice

50g wild rice

50g brown rice

1 onion thin slices

6 spring onions

4 mild chillies ( i used 2 birds eye chillies)

bunch of coriander chopped

20 g mint chopped

20 g rocket ( i used half a pack)

dressing

65ml lemon juice

30ml sesame oil

30ml Thai fish oil

35ml olive oil 

i seasoned my chicken skin in salt ans pepper and browned in a pan before roasting it off which is different to the recipe, as i think chicken with a crispy skin is really nice.  once cooked chop into slices.

cook the basmati in 400ml of water bring to the boil and simmer for 20 mins remove from the the heat and leave for 10 mins.

put the wild and brown rice and cover with three times the amount of water bring to the boil and simmer for 40 mins drain and run under cold water 

fry the onions with some salt till golden leave to cool 

once everything is cool toss all ingredient in a bowl with the dressing and serve