Israeli chicken orange fennel salad
Made this one night last week and it was so delicious and healthy with all the fresh herbs I thought I had to share it!
- 2 large chicken breasts
- 3 small fennel bulbs
- 1 packet of fresh basil
- 1 packet fresh coriander
- 1 packet fresh mint
- 1 long red chili
- 1 orange
- 1 tsp. honey
- 1/2 tsp. saffron threads
- 1 tbsp. white wine vinegar 1 garlic clove
- 4 tbsp. olive oil
Preheat oven to 200 degrees Celsius. Top and tail the orange and then cut into wedges. Remove any pips. Place them in a saucepan with honey, saffron and just enough water to cover the orange, bring to the boil the. Reduce heat and simmer
for one hour. Add water if it gets too thick. After it has been on for 1 hr, transfer to a blender and blend until smooth (30seconds).
While orange syrup is simmering mix chicken and olive oil, some salt and pepper and dear on a hot pan (2 minutes on each side), transfer to a roasting pan in oven and cook for 15-20mins.
Once chicken is cool enough to handle but still want, tear it into large pieces. Place it in a large mixing bowl with half of the orange mixture.
Add the remaining salad ingredients Onto a serving plate (sliced and picked), then place the chicken and the rest of the orange sauce over the salad.
Israeli chicken with orange fennel salad – Enjoy! Xc