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Saffron chicken & herb salad from Jerusalem (page 188) by Yotam Ottolenghi and Sami Tamimi

  • saffron
  • basil
  • chicken breasts
  • coriander leaves
  • fennel
  • honey
  • mint
  • oranges
  • red chiles

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Notes about this recipe

  • dinnermints on September 11, 2016

    Excellent flavor, and my guests loved it. Next time I'd try making the orange sauce ahead of time.

  • adelina on April 02, 2016

    This was an interesting salad to make but it did stand out on my Easter table. I served it over bed of lettuce. I added some additional herbs since I had them such as dill, tarragon. I added slices of radish for color and crunch. I cut the bitterness of the dressing with added lemon juice,oil,honey and salt. My guest loved it very much.

  • twoyolks on February 02, 2016

    I didn't find the orange flavor to be overpowering but it nicely complimented the other flavors. My major complaint was that the chicken was a bit dry. I'd consider brining the chicken in the future. Despite not usually liking fennel, it worked really well here. The flavor worked well and the crunch was nice.

  • WFPLCleanEating on November 13, 2015

    The orange flavor from the sauce does dominate even slightly overpowering the flavors of mint, basil and cilantro. But still a very delicious salad. This is a good one for a buffet as it's very easy to scale up. - Jane

  • Bradley on August 02, 2015

    This dish was simply stunning and is one of the best dishes i have eaten this year (2015). Well worth making.

  • Laura on June 20, 2014

    Pg. 188. Love,, love, loved this! While it takes a bit of time to make the orange syrup -- mine needed more than the hour to reduce to the proper amount -- it is otherwise super simple and quick. I pureed the syrup in my Vita-Mix and it turned into an absolutely lovely light orange silky puree that was really aromatic. I substituted thinly sliced celery for the fennel as I just don't care for raw fennel. Also used a jalapeno in place of the red chile because I couldn't find red chiles. Otherwise, I followed the directions exactly. I served this with the chicken on top of the salad as a light dinner entree and it was perfect. Two of us consumed all of the salad, but there is chicken leftover for lunch. And the remaining orange puree? Planning to use that to sauce fish fillets for dinner tonight.

  • Margaretsmall on April 07, 2014

    Bought the book to see what all the excitement is about. This is my first recipe, served yesterday for a lunch with friends. Added some lettuce to the salad. Delicious.

  • SACarlson on March 22, 2014

    This wonderful recipe is also available on the Ottolenghi website: http://www.ottolenghi.co.uk/saffron-chicken-and-herb-salad-shop

  • mcvl on August 12, 2013

    Further: We decided to make this one of our official company dishes for a while, so I made up a big batch of the saffron orange relish (rather than puree, see my note from the 9th of August). I cut up five oranges, two into sixteenths, three into eighths, and pulsed them to an uneven mixture in my food processor, then cooked them with the saffron, honey, and vinegar (and salt). I cooked them for only about twenty minutes, so they still had lots of texture. A great success the first night, and now I have four more portions in the refrigerator ready to make four more goes of the salad.

  • mcvl on August 09, 2013

    Oh. My. Gosh. This is insanely delicious. I had to leave out the chile and garlic because I was serving it to */those/* kinds of people, but it was insanely delicious anyway, and next time I make it I'll be sure I'm able to make it as written. One essential change, however. There's no way my food processor will turn that small an amount of orange essence into a paste. Instead of pureeing it, I cut it up quite small and used it all. I'm pretty sure I like the dish better my way, with strong little hits of orange instead of an overall orange veil.

  • Delys77 on January 28, 2013

    Pg. 188 This is a delicious chicken salad that has tonnes of orange flavour from the dressing, a bit of heat the offset it, and the savoury deliciousness of grilled chicken. All of this is set off by the crunch and unexpected flavour of the fennel and herbs. Definitely a repeatable dish that would be an excellent lunch on a hot day.

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