Adapted from Jerusalem, a cookbook by Yotam Ottolenghi and Sami Tamimi. This is a fantastic, innovative and inspiring book – and fun! The recipes are just delicious and beautiful.
2½ teaspoons honey
½ teaspoon saffron threads
1 tablespoon white wine vinegar
1¼ cups water
2¼ pounds boneless chicken breast
4 tablespoons olive oil
2 small fennel bulbs, thinly sliced
1 cup fresh cilantro leaves
2/3 cup fresh basil leaves
15 fresh mint leaves, torn
2 tablespoons freshly squeezed lemon juice
1 red chili, thinly sliced
1 clove garlic or 1 bulb green garlic, crushed
sea salt and freshly ground black pepper
- Preheat oven to 400 degrees. Trim and discard 3/8–inch off the top and tail of the orange and cut into 12 wedges, keeping the skin on. Remove any seeds.
- Place the wedges in a small saucepan with the honey, saffron, vinegar, and just enough water to cover the orange wedges. Bring to a boil and simmer gently for about 1 hour. At the end you should be left with soft orange and about 3 tablespoons thick syrup; add water during the cooking if the liquid gets low. Use a food processor to blitz the orange and syrup until it is a smooth, runny paste; again add a little water if needed.
- Mix the chicken breast with half the olive oil and plenty of salt and pepper and place on a very hot, ridged griddle pan. Sear for about 2 minutes on each side to get char marks all over. Transfer to a roasting pan and place in the oven for 15-20 minutes, until just cooked.
- Once the chicken is cool enough to handle, but still warm, tear it into rough, quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well (the other half you can keep in the refrigerator for a few days).
- Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. Taste, add salt and pepper, if needed, more olive and lemon juice.