Chicken or Veggies in Orange Saffron Sauce

Ingredients for the sauce:

1 pinch of good quality saffron strands
½ cup of orange juice (not the sweetened kind)
1 tsp lemon zest
2 tablespoons double cream or 1 tablespoon mayonnaise
2 tablespoons e.v. olive oil
Pinch of salt

Method:

Let the saffron stand in hot water for upto 10 minutes. Now combine the saffron liquid, juice, zest, salt, oil and cream or mayo. Whisk. Check for seasoning and leave to ‘settle’ in the fridge for a couple
of hours (or the previous day!)

Chicken or Veggies:Score the boneless chicken breasts so that they’re ‘sliced’ but not all the way through. Rub with olive oil, salt, ½ a clove of garlic per breast, thyme and a little lemon juice. Leave for about 20 mins, then sear on a hot pan, lower heat and cook till done, spooning a little of the sauce over.  For veggies, asparagus or zucchini work well. Blanch in boiling water for 5 mins, then sear on a hot pan with garlic and fresh herbs.

Dress either or both with sauce and serve. 

(*Note: check out the comments page on the harissa sauce entry for 'eclat's interesting experimentation with this recipe)