David Scott Allen Main Course Poultry Provencal Recipes Taste: Food & Drink

Roasted Chicken Ottolenghi Style with Fennel and Clementines

Name: Chicken with Fennel and Clementines
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 6 1/2 tablespoons Ouzo; 4 tablespoons olive oil; 3 tablespoons Freshly Squeezed Orange juice; 3 tablespoons Freshly Squeezed Lemon juice; 2 tablespoons Whole Grain Mustard; 3 tablespoons Light Brown sugar; 1 1/2 teaspoons Kosher salt; Freshly ground pepper; 2 medium fennel bulbs (each cut into 8 wedges); 8 Organic Chicken Thighs (with skin and bone); 6 Clementines (unpeeled, sliced thin); 1 tablespoon fresh thyme leaves; 2 1/2 teaspoons fennel seeds (lightly crushed); Salt and freshly ground pepper; Flat leaf parsley (chopped, to garnish)

David Scott Allen — January 17, 2018

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David prepared this dish when we met in California. It is best to marinate the chicken in advance (preferably overnight) to get the most out of the delicious combination of fennel, citrus and ouzo. The recipe comes from David’s copy of Yotam Ottolenghi’s cookbook Jerusalem. This recipe for Chicken with Fennel and Clementines is a great single pan main course that will serve a crowd as David says in his Cocoa & Lavender post “Family Style.”

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.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Dish

Cuisine French

Servings People

Ingredients

6 1/2 tablespoons Ouzo
4 tablespoons olive oil
3 tablespoons Freshly Squeezed Orange juice
3 tablespoons Freshly Squeezed Lemon juice
2 tablespoons Whole Grain Mustard
3 tablespoons Light Brown sugar
1 1/2 teaspoons Kosher salt
Freshly ground pepper
2 medium fennel bulbs each cut into 8 wedges
8 Organic Chicken Thighs with skin and bone
6 Clementines unpeeled, sliced thin
1 tablespoon fresh thyme leaves
2 1/2 teaspoons fennel seeds lightly crushed
Salt and freshly ground pepper
Flat leaf parsley chopped, to garnish

Instructions

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.

Notes

NOTE: the recipe can serve up to 8 people if your chicken thighs are quite large.

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Tags:Chicken,Clementine,Fennel

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!