Griddled Chicken, Saffron Tangelo Syrup, Fennel Herb Salad

Griddled Chicken Breast, Saffron Tangelo Wedges with Syrup
Fennel , Cilantro, Basil, Mint with Lime Vinaigrette

Minneola Tangelo Branch of Citrus Salad Tree

Planted in 2008, my Citrus Salad Tree is now bursting with ripe fruits. This is a citrus tree that has 5 varieties of fruit grafted onto one trunk; Persian Lime, Valencia Orange, Honey Mandarin, Late Lane Navel Orange, and Minneola Tangelo. The juicy bell-shaped tangelo, also called a honeybell, has a very sweet flavor with a thin peel. The Minneola is a cross between a Duncan grapefruit and a Dancy tangerine, developed by the USDA in 1931.

I adapted this bright colorful chicken dish from Yotam Ottolenghi’s “saffron chicken & herb salad” featured in the cookbook, Jerusalem, to incorporate tangelos and limes from my tree. Ottolenghi blitzes his orange syrup into a paste, using a food processor. I thought the tangelo wedges added texture and color to the dish, so I left them intact. The sunny citrusy honey saffron flavors shine, either way…

Saffron Tangelo Syrup Recipe

• 1 tangelo
• 3 T. honey
• 1 1/2 T. apple cider vinegar
• 1/2 t. saffron threads, slightly crushed
• water

Trim the top and bottom from the tangelo. cut it into small wedges. Some tangelos have seeds, other do not. If there are seeds, remove them. Place in a small saucepan with honey and saffron plus just enough water to cover the fruit. Bring to a boil then simmer gently for one hour, add more water if necessary. The result should be a thick fragrant syrup with soft tangelo wedges.

Fennel Herb Salad & Griddled Chicken Recipes

Salad

• fennel bulb, thinly sliced
• cilantro leaves
• basil leaves, torn
• mint leaves, torn
• red chile, thinly sliced

Place all ingredients in a bowl. Reserve some herbs for garnish.

Lime Vinaigrette

• 2 T. lime juice
• 2 T. olive oil
• 1 garlic clove minced
• Salt, fresh ground pepper

Whisk ingredients together for the vinaigrette. Toss salad with just enough dressing to coat.

Griddled Chicken Breast

• boneless, skinless chicken breast
• olive oil
• salt, fresh ground pepper

Rinse chicken breast and pat dry with paper towels. Coat lightly with olive oil then season with salt and pepper. Let chicken come to near room temperature. Place on a panini maker  heated to medium-high. Press down on the lid to somewhat flatten the chicken, press down occasionally while cooking. Continue to cook until the exterior has nice golden colored ridges and the interior is just cooked through.

 Chasing Away the Winter Blues

Arrange the salad on a platter,  place chicken breast over the salad. Spoon tangelo wedges and syrup over the chicken. Garnish with herbs.