Roast chicken and fennel salad with orange and saffron dressing

13 mins preparation | 1 hour cooking | serves 4 - 6

October is a wonderful time of year. The days are longer, sunnier and spring has well and truly sprung. The winter harvest is on it’s last legs and we are slowly starting to see the variety of produce brought by the new season. The key to his dishe’s utter moreishness is the floral, sweet and citrusy orange and saffron dressing which harmonises the other ingredients and brings out their best. With robust, tangy and fresh flavours reminiscent of Morocco and the Mediterranean, this is a dish you will want to eat again and again.

Ingredients

1.5kg whole free range or organic chicken

1 large lemon

2 large carrots, diced

1 medium fennel bulb, thinly shaved

10 black pitted olives, halved

1 long red chilli, deseeded and finely diced

2 Tbsp fresh mint, roughly chopped

2 Tbsp fresh coriander leaves

1 cup fresh orange juice

A pinch of saffron (approx. 6-8 stamen)

1 tsp red wine vinegar

1 Tbsp ground cumin

2 Tbsp olive oil

1/2 tsp flakes.

250ml water

Method

1. Remove chicken from the fridge 30 minutes before cooking to let it come up to room temperature.

2. Preheat the oven to 250°c

3. Combine olive oil, ground cumin and salt flakes to make a runny paste and liberally rub all over the chicken.

4. Carefully prick the lemon all over with a knife and put it inside the chicken’s cavity.

5. Place the diced carrots in a roasting pan and toss with any remaining olive oil and cumin mixture.

6. Add the chicken to the roasting pan as well as 250ml of water. Transfer to the oven and immediately turn the heat down to 200°c. Roast for 1 hour.

7. While your chicken is roasting, start the dressing by combining the orange juice and saffron in a small saucepan and bring it to a slow simmer for 20 minutes or until the juice as reduced by two thirds and resembles a runny syrup. Leave aside to cool.

8. When your chicken is cooked, transfer it to a board to rest for 15 minutes or so. Cover it with a thin layer of foil and a tea towel and leave aside. Once the chicken has rested, remove the lemon and set it aside. Then shred the chicken meat with a fork.

9. Assemble the salad by combining the shredded chicken, shaved fennel, roasted carrots, red chilli, mint, coriander and olives.

10. Finish the dressing by adding the juice of the cooked lemon and the red wine vinegar to the orange and saffron syrup. Mix well. Season with salt and pepper and generously drizzle the dressing over the salad. Toss well and serve with Turkish bread and hummus (optional).