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Roasted Chicken with Clementines & Pernod |
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| Serves 4 |
Prep 20 mins + 2 h marinade |
Cooking 45 mins |
Easy |
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| Ingredients |
100ml arak,ouzo or Pernod
4 tbsp olive oil
3 tbsp freshly squeezed orange juice
3 tbsp lemon juice
2 tbsp mustard
3 tbsp light brown sugar
1 large fennel bulb (500g in total)
1 large chicken (about 1.3kg, divided into 8 pieces, or chicken
legs skin on and bone in of same weight)
4 clementines, unpeeled (400g in total), sliced horizontally
into 0.5cm slices
1 tbsp thyme leaves
2 and 1/2 tsp fennel seeds, slightly crushed
salt and pepper &
chopped parsley to garnish
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This recipe is adapted from Ottolenghi's Jerusalem
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Put the first 6 ingredients in
a large mixing bowl and add 2 and some salt and pepper.
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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, then
leave to marinate for a few hours or overnight. You can
skip the marinade if you are in a hurry.
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Preheat oven to 220C/Fan
200C/Gas 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 37 cm
tray); the chicken skin should be facing up. Once the oven
is hot enough, put the tray in the oven and roast for 33 -
45 mins, until the chicken is coloured and cooked through.
Remove from the oven.
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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
pan, 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.
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DAILY
DINNERS 
