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

1. Add the chicken, lemon j uice, 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.

2. 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.

3. 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.

4. 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.

5. Put the arugula in a medium bowl. Add the egg yolks and toss.

6. Transfer the arugu la 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.