Saffron chicken and herb salad

lunch · ⏱ 80 min · 4 portions · 22.0 g carbs / portion · allergens: gluten, milk

v4 · rb0e705f985 20260727Z1751 1 piece orange black pepper to taste 🔥 preheat oven to 200°C 🔪 trim orange into wedges and remove pips 🍳 ⏱ 1 h simmer orange wedges with honey, saffron, vinegar, and water blitz orange and syrup into a smooth, runny orange paste 🌀 mix chicken breast with half the olive oil and plenty of salt and pepper 🍳 ⏱ 2 min sear chicken on a very hot ridged griddle on each side 🔥 ⏱ 15-20 min roast chicken in the oven until just cooked 🔪 tear cooked chicken into large pieces and place in a mixing bowl 🌀 pour in half the orange paste and stir well 🌀 add fennel, coriander, basil, and mint and toss gently 🌀 add red chilli, garlic, remaining olive oil, lemon juice, and black pepper and toss gently taste and adjust with more salt, pepper, olive oil, or lemon juice as needed Saffron Chicken Salad 🥗 50 g honey ½ tsp saffron 1 tbsp white wine vinegar 300 ml water 1 kg chicken breast 4 tbsp olive oil salt to taste 2 pieces fennel bulb 15 g coriander leaf 15 g basil leaf 15 pieces mint leaf 2 tbsp lemon juice 1 piece red chilli 1 piece garlic clove honey, saffron, white wine vinegar, water chicken breast, olive oil, salt fennel bulb, coriander leaf, basil leaf, mint leaf lemon juice, red chilli, garlic clove black pepper
http://flowcooking.food/en-us/recipe/224/saffron-chicken-and-herb-salad/