Another epic salad from Ottolenghi’s Jerusalem cookbook, this fresh plate of loveliness really hit the spot for lunch today. Wednesday’s are just meetings, meetings, meetings, and fitting in eating is a real challenge.
I think the title of this dish is a bit misleading. I think I’d rebrand it as ‘Roast chicken breast with an orange, honey and saffron glaze – served with a fennel and herb salad’. OK – maybe that is too long winded, but at least it is clearer!
In reality the chicken breast is simply roasted in the oven, and an orange glaze is poured over it when it is ready. The salad is not really just a herb salad, more a fennel salad with some herbs; definitely more fennel than anything else!
The orange sauce is the only thing that takes any time with this dish. Once that is on you can get everything else done with ease. Preheat the oven, season some chicken, roast it, rest it, break it into bits. Slice some fennel, add some mint, coriander, chilli, lemon juice and olive oil – and that’s done too.
The orange sauce is a segmented orange (take out all the pips) with some honey, as much saffron as you can spare, and a small amount of water – which you boil then simmer for an hour until it is all ‘glazey’.
Once the chicken has rested, pour over the glaze then toss it all together and eat. Really really easy.
This is a keeper and I think ANY white meat or fish or even Tofu might work with this sauce and salad. I liked it so much I will probably make it again later with the other parts of the chicken and perhaps serve it with another side.