jerusalem's saffon chicken & herb salad

jerusalem\'s saffon chicken & herb salad
1 whole orange
2 1/2 tbsp honey
1 1/2 tsp saffron threads
1 tbsp white wine vinegar
1 1/4 cups water
2 tbsp olive oil
2 1/4 lbs boneless skinless chicken breast
freshly ground pepper
2 small fennel bulbs
thinly sliced
1 cup cilantro leaves
2/3 cup basil leaves
15 leaves mint leaves
1 whole red chile
thinly sliced
1 clove garlic
2 tbsp olive oil
2 tbsp lemon juice
freshly squeezed
This salad is a super flavorful way to enjoy skinless chicken breast. (We buy our skinless chicken breasts from Costco and we are always looking for new ways to prepare it.) This refreshing salad has a variety of flavors and textures and can be prepared ahead of time. It can be served as a side or it can also stand alone as a light meal or lunch.
Preheat the oven to 400°F.
Trim the top and tail of the orange, then, keeping the skin on, cut it into 12 pieces. Remove any seeds and transfer the orange wedges into a small saucepan.
Add the honey, saffron, vinegar, and just enough water to cover the oranges to the saucepan. Boil the mixture then drop the heat and simmer for 1 hour. The liquid should reduce to 3 tablespoons. Monitor the liquid levels and add more water if needed while it simmers.
While the sauce simmers, prepare the chicken. Spread the olive oil over the chicken and season generously with salt and pepper.
If you have easy access to a grill, sear the chicken for about 2 minutes on each side. Otherwise, sear the chicken in a cast iron skillet. Bake the browned chicken in the oven for 15-20 minutes until the internal temp of the thickest part reaches 165°F.
Allow the chicken to cool slightly, then use two forks to shred the chicken into large pieces.
Transfer the orange mixture to a blender and puree into a smooth paste. Add more water only if needed.
Combine all of the chicken and half of the orange paste in a large mixing bowl. Add the rest of the salad ingredients and toss.
Taste analytically and adjust seasoning with salt, pepper, olive oil, and lemon juice if needed.
source: Jerusalem by Yotam Ottolenghi and Sami Tamimi