Saffron Chicken and Herb Salad

I’m so backlogged on posting!! This is another amazing dish from Ottolenghi’s Jerusalem. I grilled the chicken and it came out wonderfully. It is also great that next day for lunch.

1 orange, cut into 12 wedges
2 1/2 TBSP honey
1 TBSP white wine vinegar
1/2 tsp saffron threads
1 1/4 c water
2 lb skinless boneless chicken thighs
4 TBSP olive oil
2 fennel bulbs, sliced thin
1 c cilantro leaves, chopped
2/3 c basil, chopped
2/3 c mint leaves, chopped
2 TBSP lemon juice
1 jalapeño, sliced thin
1 clove garlic, minced
Salt and pepper

In a small saucepan combine orange, honey, saffron, vinegar and water, bring to a boil then simmer gently for an hour. Orange should be soft and liquid reduced to about 1/4 c. Pulse in food processor until smooth.

Mix chicken with 2 TBSP oil and salt and pepper. Grill over medium high heat until cooked through another 6 min per side. When cool enough, tear into nite size pieces.

Combine chicken, sauce and remaining ingredients in a large bowl.

Serves 6.

Pasta with Eggplant and Tomato

This is a simple yet amazing dish. Warning the sauce takes a little over an hour.

4 TBSP olive oil
2 lb tomato, cored and cut into bite size pieces
1lb eggplant, cut into bite size pieces
2 roasted red peppers, cut into bite size pieces
Chili pepper flakes
Salt and pepper
1 lb pasta

Heat 2 TBSP olive oil in a large non stick skillet and cook over medium heat until brown on all sides.

In a 12 inch skillet, add 2 TBSP oil and tomatoes, cook over medium heat.

When eggplant is browned, add to tomatoes with peppers, chili flakes and salt and pepper. Cover, reduce to simmer and cook for 1 hour.

Cook pasta according to package. Drain and add to sauce.

Serves 6.