Roasted Chicken Ottolenghi Style with Fennel and Clementines
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
- 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
- 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.