07 April 2013

Chicken Saffron & Herb Salad; from Ottolenghi's Jerusalem - IHCC





If your familiar to these parts you will know I am big fan of Ottolenghi so when Sue invited me to join I Heart Cooking Clubs for 6 months of Ottolenghi inspired cooking I was sold. Yes 6 months, each week the opportunity to cook something Ottolenghi.  Which really means something, fresh, vibrant, original & utterly delicious to eat every week so what is not to like?



A quick flick through any of my Ottolenghi books & I find a plethora of recipes at any one time that appeal & each time I seem to discover something new.  Today it was Jerusalem & it was this salad that caught my eye & as it happened it would be the perfect entree for a little weekend dinner party.  Bright, fresh & vibrant with a little sweet & a little heat to awaken the taste buds. Plus the saffron a nice little segue way to the main course, a fragrant Moroccan tagine.




So without further ado Shalom Yotam Ottolenghi!

Chicken Saffron & Herb Salad 

Serves 6

Ingredients

1 orange
50g / 2oz honey
½ tsp saffron threads
1 tbsp white-wine vinegar
About 300ml water
1kg / 2lb skinless chicken breast
4 tbsp olive oil
2 small fennel bulbs, sliced thin
15g / 1oz picked coriander leaves
15g / 1oz picked basil leaves, torn
15 picked mint leaves, torn
2 tbsp lemon juice
1 red chilli, thinly sliced
1 garlic clove, crushed
Salt & black pepper


Directions

Preheat oven to 180C/350F

Slice off the top & bottom of the orange & cut it into 12 wedges.  Discard any pips. Place the wedges in a small saucepan & add the honey, saffron, vinegar & just enough water to cover to cover the wedges. Bring to a boil & simmer gently for about an hour. At the end, you should be left with soft orange pieces & a few tablespoons of thick fragrant syrup. Place the oranges & syrup in a food processor & blitz until you have a smooth runny paste, add a little more water if need be. 



Season the chicken breasts with salt & pepper & drizzle with half the olive oil.  Place the chicken on a very hot ridged griddle pan & sear for about two minutes on each side, to get some good char marks all over. Place the chicken in a roasting tray and roast for 15-20 minutes, until just cooked. The juices will run clear when cooked through.


Set the chicken aside to cool & then when cool enough to handle but still a little warm tear it up in to bite sized pieces.  Place the chicken in a large bowl & pour over half the orange paste & gently mix together. 

The remaining orange syrup will keep in the fridge for a few days, & will make for a bright citrusy dressing to liven up a salad or some grilled fish, or even an orange twist on guacamole.

Add the rest of the ingredients to the salad, including the rest of the oil, & toss gently. Taste, season with salt & pepper & if you like a little more olive oil or lemon juice.

As soon as I tasted the orange syrup I knew this salad was going to be something quite special. Crunchy fennel alongside char grilled chicken all enveloped in that wonderfully sweet & zesty dressing.



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Enjoy!


21 comments:

  1. I'll be looking forward to trying that one in the book!

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    1. You must & all the other recipes! The dressing using the whole orange is just quite incredible :) If you love Ottolenghi....you should join us at IHCC :)

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  2. This salad looks gorgeous, Mairi - that dressing sounds amazing - definitely bookmarking this one. So thrilled you decided to join the "Ottolenghi party" :-)

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    1. Oh Sue it was...I don't think I have tried an Ottolenghi that hasn't been amazing :) And yes I couldn't resist an Ottolenghi party...it has actually re-enthused me so it is great, thanks for inviting me.

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  3. Wow, your salad looks so delicious! The orange dressing sounds so good! A lovely dish to start off with YO!
    Glad to meet you thru IHCC, and happy to be your latest follower!
    Have a great week!

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    1. Thanks :) Great to meet you too...I couldn't resist cooking even more than normal of Ottolenghi for 6 months :)

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  4. Citrus and herbs in chicken salad sound wonderful!

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    1. Thanks Michelle, that & all those herbs make those a great bright & fresh salad :)

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  5. So happy to have you cooking along with us Mairi and to get to know you! Gorgeous pictures--the colors are so lovely and the salad looks delicious. Great pick!

    Aloha,

    Deb

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    1. Hi Deb, so happy to have joined the party & thanks for stopping by. I am so looking forward to the next 6 months & getting to know you all at IHCC.

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  6. I'm so happy that Sue encouraged you to join us! I think your pictures are gorgeous and this salad definitely grabbed my attention. I was absolutely sold when I saw the pictures of the oranges and read about this unique dressing. I think this looks like a stunning salad and I bet it tastes out of this world. I'm definitely pinning this one to make sometime during our six months with Ottolenghi.

    Nice to meet you:)

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    1. Hi Kim, lovely to meet you too :) I think I am going to enjoy the next 6 months with you all & Ottolenghi very much. I look forward to seeing all your Ottolenghi creations!

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  7. Wow, this looks like it could jump right off the computer screen and onto my table ... what a great recipe! I am so glad I have joined this group ... so many good things made this week!

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    1. Hi Susan, I have just joined too & they all seem like a lovely, friendly & Ottolenghi obsessed bunch....which can all only be a good thing. Heading over to check out your blog now :)

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  8. Your photos are stunning, Mairi! It's always a thrill to cook from Jerusalem, isn't it? I can't wait to make this gorgeous chicken salad!

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    1. Thanks Hannah, I think photos are easier with Ottolenghi recipes...the colours & produce just really speak for themselves. Always love cooking Ottolenghi so I couldn't a 6 month Ottolenghi party :) You should join us :)

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    2. Thank you, Mairi, I'd love to check out IHCC. You're right, hard to resist an Ottolenghi party! Speaking of which, I'm part of a Tasting Jerusalem group. We're focusing on a spice/ingredient each month for a year from Jerusalem and would be delighted if you'd like to cook with us. May is all about dessert! http://omgyummy.com/tasting-jerusalem/

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  9. I love anything dressed in orange! I want to make this one too.

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    1. Thanks Debbie...yes I want to make everything :) I just love knowing I'll be cooking all sorts of Ottolenghi deliciousness over the next few months!

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  10. Hey Mairi,

    I have some sneaky saffron in my cupboard that is screaming out for this recipe. Thanks for sharing that Ottolenghi joy far and wide - I am now proud owner of "Ottolenghi - The Cookbook" and as usual its simply stunning. Pistachio & Cardamom Shortbread are currently making their way into Xmas gifts.
    Love your work as always.

    Kate :)

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    1. Thanks Kate, you will love the cookbook….as always Ottolenghi is just so inspiring!

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