Roasted chicken with clementines & arakPrint Recipe
100ml arak, ouzo or Pernod
4 tbsp olive oil
3 tbsp freshly squeezed orange juice
3 tbsp lemon juice
2 tbsp grain mustard
3 tbsp light brown sugar
2 medium fennel bulbs (500g in total)
1 large organic or freerange chicken, about 1.3kg, divided into 8 pieces, or the same weight in chicken thighs with the skin and on the bone
4 clementines, unpeeled (400g in total), sliced horizontally into 0.5cm slices
1 tbsp thyme leaves
2½ tsp fennel seeds, slightly crushed
salt and black pepper
chopped flat-leaf parsley, to garnish
100ml arak, ouzo or Pernod
All the intense flavours lavished on the poor chicken – arak, mustard, fennel, clementines with their skins, brown sugar – somehow manage to come together in a sweetly comforting dish you will always want to come back to. Serve with plainly cooked rice or bulgar.
(p 179, Jerusalem)
Put the first six ingredients in a large mixing bowl and add 2½ teaspoons of salt and 1½ teaspoons of black pepper. Whisk well and set aside.
Trim the fennel and cut each bulb in half lengthways. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken pieces, clementine slices, thyme and fennel seeds. Stir well with your hands then leave to marinate in the fridge for a few hours or overnight (skipping the marinating stage is also fine, if you are pressed for time).
Preheat the oven to 220C/gas mark 7. Transfer the chicken and its marinade to a baking tray large enough to accommodate everything comfortably in a single layer (roughly a 30cm x 37cm tray); the chicken skin should be facing up. Once the oven is hot enough, put the tray in the oven and roast for 35-45 minutes, until the chicken is coloured and cooked through. Remove from the oven.
Lift the chicken, fennel and clementines from the tray and arrange on a serving plate; cover and keep warm. Pour the cooking liquids into a small saucepan, place on a medium-high heat, bring to the boil then simmer until the sauce is reduced by a third, so you are left with about 80ml. Pour the hot sauce over the chicken, garnish with some chopped parsley and serve.
This was amazing, tasted really "professional", and so easy to make.
I was wary of the ouzo-pernod-type alcohol as I could never drink such a thing. I also did not wish to purchase a whole bottle in case it was never used again. I was making it just for myself so went to a local bar and got a small shot in a paper cup!! My fears were unfounded - you do taste the aniseed but it is truly wonderful.
I have now bought a whole bottle of ouzo as I'm making it again tonight. And maybe next week and the week after.
- Recipes Wow Lee Ann (02/06/2018) Just made this . Very easy and absolutely stunning . My only question is how long should it take you to reduce the sauce ? Mine took forever .