Chicken with Fennel and Clementines
A easy one pan dish combining the great flavours of fennel, citrus and roasted chicken. This recipe was inspired by Yotam Ottolenghi, and minimally adapted from his cookbook Jerusalem.
Freshly Squeezed Orange juice
Freshly Squeezed Lemon juice
Whole Grain Mustard
Light Brown sugar
Freshly ground pepper
each cut into 8 wedges
Organic Chicken Thighs
with skin and bone
unpeeled, sliced thin
fresh thyme leaves
Salt and freshly ground pepper
Flat leaf parsley
chopped, to garnish
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. If time allows marinate chicken for several hours or, preferably, overnight.
Preheat oven to 475°F.
Transfer all ingredients, including marinade, to a large roasting pan.
Chicken should be skin side up.
Roast until chicken is browned and cooked throughly, 40-45 minutes.
Remove from the oven.
Lift chicken, fennel and clementines onto a serving platter. 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.
Pour heated sauce over chicken.
Garnish with parsley and serve with a side of rice.
The recipe says it serves 4 but, depending on the size of the thighs, this can easily serve 8.
NOTE: the recipe can serve up to 8 people if your chicken thighs are quite large.