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.
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
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!
I'll be looking forward to trying that one in the book!
ReplyDeleteYou 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 :)
DeleteThis salad looks gorgeous, Mairi - that dressing sounds amazing - definitely bookmarking this one. So thrilled you decided to join the "Ottolenghi party" :-)
ReplyDeleteOh 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.
DeleteWow, your salad looks so delicious! The orange dressing sounds so good! A lovely dish to start off with YO!
ReplyDeleteGlad to meet you thru IHCC, and happy to be your latest follower!
Have a great week!
Thanks :) Great to meet you too...I couldn't resist cooking even more than normal of Ottolenghi for 6 months :)
DeleteCitrus and herbs in chicken salad sound wonderful!
ReplyDeleteThanks Michelle, that & all those herbs make those a great bright & fresh salad :)
DeleteSo 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!
ReplyDeleteAloha,
Deb
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.
DeleteI'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.
ReplyDeleteNice to meet you:)
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!
DeleteWow, 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!
ReplyDeleteHi 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 :)
DeleteYour 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!
ReplyDeleteThanks 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 :)
DeleteThank 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/
DeleteI love anything dressed in orange! I want to make this one too.
ReplyDeleteThanks 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!
DeleteHey Mairi,
ReplyDeleteI 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 :)
Thanks Kate, you will love the cookbook….as always Ottolenghi is just so inspiring!
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