Orange Chicken Saffron and Fennel Salad

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Toss

-Very thinly shredded fennel bulb, ideally cut on a mandolin or with a very sharp knife
-Thinly sliced red chilli
-Some baby spinach leaves
-Refreshed with a squeeze of lemon juice
-2 roast chicken breasts: smother in olive oil, salt and pepper; lightly grill on a griddle pan (if possible, or frying pan) for 2-3 minutes on each side to get char marks; transfer to a roasting tray and cooked for 15-20 minutes at about 350 until cooked right through; cool down; lightly tear off pieces and add to salad.

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Drizzle

Drizzle with an orange saffron syrup dressing. Get  this started before roasting the chicken. Trim the top and bottom off an orange and cut it into 6 wedges. Put the orange into a saucepan with 1/4 cup of honey,  a tablespoon of vinegar (white wine or cider) some saffron threads and just enough water to cover the oranges.

Bring to a boil and simmer on low for almost an hour or until you have about 3 tablespoons worth of syrup.

Pour the syrup and orange peels into a food processor and blitz till you have a smooth runny paste. Taste, add more honey or some sugar if it’s too bitter but it should be a little bitter. It’s not ready to drizzle on the chicken and salad.

Top

Top with some torn fresh herbs like flat leaf parsley, mint, coriander or basil

 

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