Orange
Honey	g
Saffron Threads	tsp
White Wine Vinegar	tbsp
Water	ml
Boneless Chicken Breast	g
Fennel
Lemon Juice	tbsp
Garlic Clove
Olive Oil	tbsp
Fresh Herbs (Dill, Mint, Parsley)
Salt & Pepper to taste

1. Preheat the oven to 180 °C.
2. Cut 1 cm off the top and tail of the orange and cut it into 12 wedges, keep the skin on.
3. Place the wedges in pan together with the honey, saffron, vinegar and pout over water to cover the orange wedges.
4. Bring everything to boil and simmer gently for an hour - you should end up with soft orange thick syrup (add water during the cooking if more liquid needed).
5. In the end place soft orange wedges and syrup into the food processor and blitz until you get smooth paste (add water if too thick).
6. In a bowl place chicken breast and drizzle with olive oil and season with salt and pepper.
7. In the meantime, heat up the grilling pan on which you will place the chicken once the pan is really hot. Sear the chicken for about 2-3 minutes on each side then transfer the chicken into ovenproof bowl, place it in the oven and roast for about 15-20 minutes.
8. Once chicken is done, let is cool down a bit. Pull apart the chicken with your hand of with a fork into larger pieces.
9. In a bigger bowl place pulled chicken, add orange paste and mix it well – add reaming ingredients into the salad and toss all together gently.

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