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Roasted Chicken Fennel Clementines

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. 
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Dish
Cuisine French
Servings 4 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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