This simple and elegant recipe is from “Jerusalem”, Yotam Ottolenghi’s love letter to the cuisine of his youth. The anise-forward flavors enhanced by the arak, fennel and anise seeds play beautifully with the sweet, citrus notes of the clementines. Serve with rice, potatoes or couscous.
Yotam Ottolenghi Roasted Chicken with Clementines and Arak
INGREDIENTS
2 TBSP arak, ouzo, anisette or Pernod
4 TBSP olive oil
3 TBSP freshly squeezed orange juice
3 TBSP lemon juice
2 TBSP grain mustard
3 TBSP light brown sugar
2 fennel bulbs
1 large chicken or 6 skin-on, bone-in chicken thighs
4 clementines, unpeeled, cut horizontally into 1/4-inch slices
1 TBSP thyme leaves
2 tsp fennel seeds, lightly crushed
Salt
freshly ground black pepper
chopped flat-leaf parsley, to garnish
METHOD
Put the first six ingredients in a large mixing bowl and add 2 1/2 teaspoons salt and 1 1/2 teaspoons black pepper. Whisk well and set aside.
Trim the fennel and cut each bulb in half lengthwise. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken pieces, clementine slices, thyme, and fennel seeds.
Stir well with your hands, then leave to marinate in the fridge for a few hours or overnight (skipping the marinating stage is also fine, if you are pressed for time).
Preheat the oven to 475°F. Transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer, roughly a 12-by-14-inch pan; the chicken skin should be facing up. Once the oven is hot enough, put the pan in the oven and roast for 35 to 45 minutes, until the chicken is colored and cooked through. Remove from the oven.
Lift the chicken, fennel, and clementines from the pan and arrange on a serving plate; cover and keep warm. Pour the cooking liquid into a small saucepan, place over medium-high heat, bring to a boil, and then simmer until the sauce is reduced by one third, so you are left with about 1 cup.
Pour the hot sauce over the chicken, garnish with some parsley, and serve
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