Grilled Saffron Chicken with Egg, Parsley, Orange Blossom Honey, and Wild Arugula
Eggs, orange blossom honey, parsley, garlic, and extra-virgin olive oil, become a delicious dressing for the saffron chicken in this dish. Serves 4
Ingredients
- 4 boneless , skinless, chicken thighs
- Juice of 1 lemon
- 1 large pinch whole saffron thread , finely chopped
- 2 large eggs , hardboiled
- 2 teaspoons fresh flat-leaf parsley , finely chopped, plus additional for garnish
- 1 garlic clove , minced
- 1 tablespoon orange blossom honey
- 1 tablespoon red wine vinegar
- 1/4 cup , plus 3 tablespoons extra-virgin olive oil
- 4 cups wild arugula
- Sea salt and freshly ground black pepper
Instructions
- Add the chicken, lemon juice, saffron, and 3 tablespoons of the olive oil to a medium bowl. Season with salt and pepper and toss to combine. Put the chicken in the refrigerator to marinate overnight. Remove the chicken from the refrigerator.
- Peel the eggs, slice them in half, and remove the cooked yolk. Place the yolk in a small bowl and set aside. Chop the egg whites. Set aside.
- In a medium bowl, combine the parsley, garlic, honey, and vinegar. Slowly add the 1/4 cup of olive oil. Season with salt and pepper and whisk to combine. Add the egg whites and stir until combined. Set aside.
- Prepare a grill to medium-high heat. Put the chicken on the grill and cook for approximately 6 minutes, or until they are cooked through. Remove from the grill.
- Put the arugula in a medium bowl. Add the egg yolks and toss.
- Transfer the arugula to a platter or individual plates. Place the chicken on top of the arugula. Spoon the dressing over the top and sides of the chicken. Garnish with additional parsley and sprinkle with a little black pepper. Serve immediately.
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