Chicken with Fennel and Clementines
An 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.
Equipment
Ingredients
- 6 1/2 tbsp Ouzo
- 4 tbsp olive oil
- 3 tbsp Orange juice freshly squeezed
- 3 tbsp lemon juice freshly squeezed
- 2 tbsp whole grain mustard
- 3 tbsp light brown sugar
- 1 1/2 tsp kosher salt
- freshly ground black pepper
- 2 medium fennel bulbs each cut into 8 wedges
- 8 chicken thighs with skin and bone, preferably organic
- 6 Clementines unpeeled, sliced thin
- 1 tbsp fresh thyme
- 2 1/2 tsp fennel seeds lightly crushed
- salt and freshly ground black pepper
- flat-leaf (Italian) parsley chopped, to garnish
Instructions
- Whisk together ouzo, oil, orange and lemon juices, mustard, brown sugar and salt in a large mixing bowl.
- 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 (250°C).
- Transfer all ingredients, including marinade, to a large roasting pan.
- Chicken should be skin-side up.
- Roast until chicken is browned and cooked thoroughly, 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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