Rave reviews! Huge flavor!
Contributor: Jeffrey Rosen
6.5 tbsp of arak/ouzo or Pernod
4 tbsp olive oil
3 tbsp freshly squeezed orange juice
3 tbsp freshly squeezed lemon juice
2 tbsp grain mustard
3 tbsp light brown sugar
2 medium fennel bulbs (1 lb or so)
1 large organic or free range chicken divided in 8 pieces – skin on, bone in. ** See notes
4 clementines, unpeeled, cut horizontally into 1/4 inch slices
1 tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed
salt and pepper
chopped flat leaf parsley to garnish
freshly ground pepper
• In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt.Season with pepper, to taste.
• Add fennel, chicken, clementine slices, thyme and crushed fennel seeds.
• Turn several times to coat.
NOTE: If time allows marinate chicken for several hours or preferably overnight.
• Preheat oven to 425 degrees.
• Transfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin side up.
• Roast until chicken is browned and cooked through, 35-45 minutes.
• Remove from the oven.
• Lift chicken, fennel and clementines on a serving plate. Cover and keep warm.
• Pour cooking liquid into a small saucepan.
• Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup.
• You can degrease by using a spoon to remove some of the fat from top of the sauce.
• Pour heated sauce over chicken. Garnish with parsley and serve.
• Do the marinade the day before. This is the most time consuming and doing it the day before, gets it done as well as allows the chicken to marinade overnight and develop more flavor.
• As to Chicken, I always buys breasts and thighs and usually do a whole pan of each separately. So for us, family of four, I usually buy 3 breasts which come to 6 half breasts and 6 thighs. I always buy and cook more and this is a perfect leftover meal.
• Serve it with cooked rice, or bulgar and have a fresh, crusty bread to soak up the rich, flavorful reduced marinade.
• I made this with mint smashed peas and swiss chard with Pine nuts and a Tahini sauce.
Ottolenghi cookbook called “Jerusalem”, page 179.