Ottolenghi’s saffron chicken and herb salad
This amazing saffron chicken and herb salad from Ottolenghi’s recipe book, Jerusalem is extraordinarily moist and refreshing.
The flavour is fresh and delicate; almost sweet yet slightly savoury. It was one of the dishes that had the most positive feedback in 2017 and with fennel season here, you can get beautiful fresh fennel.
skinless chicken breast
4 tablespoons olive oil
2 small fennel bulbs, thinly sliced
coriander leaves, torn
basil leaves, torn
mint leaves, torn
2 tablespoons lemon juice
1 red chilli, thinly sliced
1 garlic clove, crushed
salt and black pepper, to taste
1 cup bulgur wheat / quinoa
Prepare all our ingredients.
Bring 2 cups of salted water to the boil, tip in the bulgur/quinoa; give it a good stir, cover and remove from the heat. Let it stand for 20 minutes. Fluff with a fork.
Mix the chicken breast with half the olive oil and season well with salt and ground black pepper. Heat a skillet over medium-high heat until hot and sear the chicken for 2 minutes on each side. Transfer the chicken to a roasting tray and cook in the pre-heated oven for 15-20 minutes or until just cooked.
Once the chicken is cool enough to handle, but still warm, tear it with your hands into rough and quite large pieces. Place in a large mixing bowl, pour over the orange paste and stir well. Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. Taste, and season to taste.