This is based on a recipe from my favourite cookbook – Jerusalem. 1 orange, 1 dstsp honey, 1/4 teasp saffron threats, 1 tblsp white wine vinegar, about 300ml water, 1kg skinless chicken breast, 2 small fennel bulbs thinly sliced, 1 cup coriander leaves, 1 cup basil leaves torn, 1 cup mint leaves torn, (keep herb stems for the poaching) 2 tblsp lemon juice, 1 red chilli (optional) thinly sliced, 1 garlic clove crushed.  Cut orange into 12 wedges and place in a small saucepan with honey, saffron, vinegar and enough water to just cover the orange. Bring to boil and simmer for around an hour. Orange should end up soft and have 3 Tblsp syrup. Add water during cooking if it gets low. Blend. (This step is so worth doing. If you don’t have time, just make a dressing with the ingredients and some orange juice and zest). Poach the chicken breast in water with a bay leaf, the herb stems & some pepper. It will take about 15 minutes, then rest in the water for another 20. It should be cooked and ready to slice. You can keep the poaching liquid to use as stock. Put sliced chicken into mixing bowl and stir through half the orange paste. The leftovers are great in a herb salsa or with fish.  Add fennel, herbs & other ingredients to salad with a dash of olive oil. Toss gently and squeeze lemon juice if desired.  I also sprinkled pomegranate arils on top.