Chicken Salad with Saffron and Herbs

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

The remaining half of the orange paste can be stored in the refrigerator for a few days; it makes an excellent addition to a herb salsa, which can be served with fatty fish such as mackerel or salmon.

Ingredients

Cilantro - 0.5 oz
Oranges - 1 piece
Honey - 1.8 oz
Saffron - ½ spoons
Champagne Vinegar - 1 tablespoon
Water - 10 fl oz
Skin-On Chicken Breasts - 2 lbs
Olive Oil - 4 spoons
Fennel - 2 pieces
Fresh basil leaves - 0.5 oz
Fresh Mint - 0.5 oz
Meyer Lemon Juice - 2 spoons
Mild Chili Spice - 1 piece
Minced garlic - 1 clove
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 200 °C. Cut off the top and bottom ends of the orange, removing about 1 cm, and slice it into 12 pieces without peeling the skin. Discard the seeds.

Step 2

Place the orange slices in a small saucepan, add honey, saffron, vinegar, and water. There should be enough water to cover the orange slices. Bring to a boil and simmer on low heat for 1 hour. The result should be a soft orange and about 3 tablespoons of thick syrup. If the liquid reduces too much during cooking, add a little more water to the saucepan. Blend the orange with the syrup in a blender until you achieve a smooth liquid paste, and add a little more water if needed.

Step 3

Mix the chicken breasts with half of the olive oil and a generous amount of salt and pepper. Place them on a very hot grill pan. Sear for 2 minutes on each side to create grill marks on the chicken. Transfer to a baking sheet and place in the oven for 15–20 minutes, until the chicken is fully cooked.

Step 4

Once the chicken has cooled slightly, tear it into fairly large pieces by hand. Place it in a large bowl, drizzle with half of the orange paste, and mix thoroughly. Add the remaining ingredients, including olive oil. Gently toss to combine. Taste and, if necessary, add salt and pepper, along with a bit more olive oil and lemon juice.