- 1 orange
- 2 1/2 Tbsp honey
- 1/2 tsp saffron threads
- 1 Tbsp white wine vinegar
- 1 1/4 cups water
- 2 1/4 pounds boneless, skinless chicken breasts
- 4 Tbsp extra virgin olive oil
- 2 small fennel bulbs, thinly sliced
- 1 cup cilantro, chopped
- 2/3 cup basil leaves, chopped
- 2/3 cup mint leaves, chopped
- 2 Tbsp lemon juice, freshly squeezed
- 1 red chile, thinly sliced
- 1 clove garlic, crushed
- 1 pinch lemon 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 skin on. Remove any seeds.
- Place wedges in a small saucepan with honey, saffron, vinegar, and just enough water to cover orange wedges. Bring to a boil and simmer gently for about an hour. At the end you should be left with soft orange and about 3 tbsp of this syrup; add water during the cooking if the liquid gets very low.
- Use a food processor to blend the orange and syrup into a smooth, runny paste; again, add a little water if needed.
- Mix the chicken breast with half of the olive oil and plenty of lemon pepper and place on a very hot griddle pan. Sear for about 2 minutes on each side. Transfer to roasting pan and place in oven for 15 to 20 minutes until just cooked.
- Once the chicken is cool enough to handle but still warm, tear it with your hands into rough, quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well.
- Add remaining ingredients to serve, including rest of olive oil, and toss gently. Taste, add more lemon pepper, olive oil and lemon juice if needed.
Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.
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