Ingredients
The following ingredients have 1 Servings
- small pinch saffron threads
- 180 g (6 oz) chicken breast fillet
- 500 ml (17 fl oz/2 cups) chicken stock
- 2 tablespoons ready-made aïoli
- ½ teaspoon lemon juice, or to taste
- 3 kipfler potatoes, unpeeled, boiled and sliced
- 2 marinated artichoke hearts, quartered
- 3 caperberries, halved
- ½ teaspoon thyme leaves, chopped
- 2 teaspoons chopped flat-leaf (Italian) parsley
- 1 small handful baby rocket (arugula)
- 2 teaspoons olive oil
- lemon cheeks, to serve
Instruction
- <p><strong>1.</strong> Place the saffron threads in a small bowl, add 2 teaspoons boiling water and stand for 20 minutes.</p> <p><strong>2.</strong> Meanwhile, place the chicken and stock in a small saucepan over a medium—low heat. Bring to a gentle boil, then reduce the heat to very low, cover and cook for 8 minutes. Remove the pan from the heat and stand for 15 minutes.</p> <p><strong>3.</strong> Combine the aïoli, saffron mixture and lemon juice in a small bowl and set aside.</p> <p><strong>4.</strong> Combine the potato, artichokes, caperberries, thyme, parsley and rocket in a bowl. Remove the chicken from the pan and finely shred or slice on the diagonal, then add to the potato mixture. Drizzle with the olive oil and toss to combine well.</p> <p><strong>5.</strong> Place the chicken salad in a serving bowl and serve with the saffron aïoli and lemon cheeks on the side.</p>
