1 litre (4 cups) chicken stock
2 bay leaves
1 cinnamon stick
1 tsp fennel seeds
1 tsp chilli flakes
1 orange, ½ rind in strips, ½ zested, juiced
600g chicken breasts
¼ bunch parsley, chopped
¼ cup (60ml) extra virgin olive oil
1 tsp Dijon mustard
Sea salt flakes and freshly ground
½ bunch mint, leaves torn
250g baby rocket leaves
1 orange, peeled and segmented
1 fennel bulb, very finely sliced
1 baby cos lettuce, divided into cups, to serve
100g dry roasted almonds, chopped
1. Place chicken stock, spices and orange rind strips in a medium saucepan over medium-high heat. Bring to the boil. Add chicken; return to the boil, then reduce to a simmer and cook for 15–20 minutes or until almost cooked through. Cool in the liquid as chicken can be served warm or cold.
2. For the salad: whisk together oil and ¼ cup orange juice, orange zest, mustard, salt and pepper. Combine remaining ingredients (except lettuce and almonds) and toss through dressing.
3. Drain chicken, slice and roll in chopped parsley.
TO SHARE: Serve chicken on a plate beside bowl of salad and a small bowl of nuts. Each guest can spoon salad, chicken and nuts into their own cos lettuce cup.
Wine match: Create a classic match of complementary flavours with a Pinot Gris. The subtle spice of the chicken and the energy and freshness of the salad will match the delicate spice and bright fruit of this the wine.