Saffron Chicken, Boiled Lemon and Green Bean Salad

Makes 2 servings

1 lemon, preferably unwaxed
1 1/4 teaspoons salt, plus more to taste, divided
Pinch saffron
1 tablespoon finely chopped mint leaves
2 cloves garlic, minced
1 tablespoon plus 1 1/2 teaspoons lemon juice, divided
Extra virgin olive oil
8 ounces boneless chicken thighs, pounded to 1/2-inch thick
8 ounces green beans, washed and trimmed
Cooking spray
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon honey
Freshly ground black pepper

Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool.

In the meantime, mix the saffron, mint, garlic, 1 1/2 teaspoons of lemon juice, 1 1/2 teaspoons of olive oil and 1/4 teaspoon of salt in a small bowl. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients.

Steam the green beans for 4 minutes and set aside to cool. Cut into 1/2-inch pieces.

Preheat a large skillet or grill pan which has been sprayed with cooking spray. Cook the chicken for 3 to 4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks.

Slice the ends off of the lemon and slice it in half lengthwise. Scoop out the pulp. Slice the peel thinly and then again into 1/4-inch pieces.

In a large bowl, combine the chicken, lemon, green beans and thyme. In a small bowl combine the rest of the lemon juice and the honey, whisk in 1 tablespoon of olive oil, and season with salt and pepper, to taste. Pour the dressing over the salad and toss to combine.
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