Salad of Saffron-scented Chicken with Rice, Fennel & Grapes

Here a Barossa chicken is cooked in a broth enriched with saffron and fennel, which contribute a superb colour and unique flavour to complement the delicacy of the basmati rice. Small seedless grapes add a sweet and sour freshness to this salad, which is dressed with a vinaigrette enriched with chicken jus and tomatoes. Serve during the cooler months followed by A Dried & Citrus Fruit Salad. You will need to use only some of the chicken cooking liquor.