Tossed.

I’m sharing this recipe partly for my own selfish ends, as I am not feeling super loquacious. I’d say it’s the change in seasons, which is perhaps a half-truth, however of late I’ve been balancing the need for some self-imposed downtime with the equally necessary and soulful need to Just. Show. Up.

For the latter, I’ve managed to keep (most) commitments and remain accountable in both my professional and personal life, as well as build in the requisite training runs that keep my brain happy.

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I like to think I am fairly skilled at feeding myself; I can put together something basic on the fly, however lately my creativity has been lacking. I spent the last two days sifting through two of my favorite cookbooks, looking for ways to incorporate fennel into my meals, as I seem to be drawn to it lately. I made a fennel, pear, ginger and lemon juice that was pretty amazing, however I was looking for something a bit more toothsome, and came across a recipe for saffron orange chicken and herb salad that intrigued me.
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I had an orange, partially zested, that was begging to be put to good use, and then picked up a couple of other things that I thought would fit nicely. The recipe involved cooking the orange, peel and all, along with a bit of honey and saffron for a length of time, then folding in the chicken and serving along with fresh slivered fennel and a bit of herbs and a lemon-garlic vinaigrette of sorts. I limit my flirtation with garlic whenever possible, so I decided to tailor the recipe a bit differently, to suit my taste, and my pantry. Given that I’d forgotten to grab some saffron, I cooked the orange with a pinch of fennel and coriander seeds. I had a bit of cilantro languishing in the back of my refrigerator, so I plucked the best greens and mixed them with some fresh mint leaves. The chicken I purchased cooked from the deli, so there was really little work to do. I added a bit of avocado and a drizzle of olive oil to give it a boost of healthy fats and needless today, it was one of the most satisfying meals I’ve had in some time.
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This is a dish that bears repeating, so I’ll share it with you, and keep it on file for those days I’m in need of a bit of kitchen inspiration. I’m going to try something a bit different here, by incorporating the method into the ingredient list. If you end up giving it a try, I’d love to know how the recipe worked for you.
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Enjoy, and much love,
J
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Fennel, Chicken and Avocado Salad with Spiced Orange Dressing
Inspired by Yotam Ottolenghi’s Jerusalem recipe for Saffron Chicken and Herb Salad
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1 orange, cut into 8 slices
2 1/2 tablespoons honey
1 1/4 cup water
1/4 tsp fennel seed
1/2 teaspoon coriander seed
1/2 teaspoon red chili flakes
**Bring the above ingredients to boil in a small saucepan, then turn down to a slow simmer and allow to cook for ~1h, adding water if needed. You’ll want a few tablespoons of liquid with the oranges to keep from burning.
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While the orange is cooking, prepare the salad:
Thinly slice 1 large or 2 small fennel bulbs (I used a mandolin) and set in a bowl. Massage the fennel briefly with ~1 tablespoon of olive oil, along with healthy pinch of salt and a few grinds of pepper. Add ~8 oz of shredded, cooked chicken breast, a small handful (~1/4 cup each) of cilantro and mint to the bowl, leaving a few tablespoons of herbs aside for the final garnish. Slice 1/4 large or 1/2 small avocado and set aside with reserved herbs.
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Puree the orange with the juice of 1/2 lemon, adding 1-2 tablespoons of water if needed so that the end product is the consistency of a loose compote. Add ~1/2 of the compote to the salad bowl and toss to combine. Garnish with avocado and reserved herbs, and season with additional salt and pepper to taste.