Roasted chicken with clementines & arak

Name: Roasted chicken with clementines & arak
Yield: Serves 4
Cuisine: Israel
Ingredients: 4 tbsp olive oil; 100 ml arak, ouzo or Pernod; 3 tbsp freshly squeezed orange juice; 3 tbsp light brown sugar; 1 large organic or free-range chicken, about 1.3 kg, divided into 8 pieces, or the same weight in chicken thighs with the skin and on the bone; 3 tbsp lemon juice; 2 tbsp grain mustard; 1 tbsp thyme leaves; 2 medium fennel bulbs (500 g in total); 4 clementines, unpeeled (400 g in total), sliced horizontally into 0.5 cm slices; chopped flat-leaf parsley, to garnish; salt and black pepper; 2½ tsp fennel seeds, slightly crushed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

All the intense flavours lavished on the poor chicken — arak, mustard, fennel, clementines with their skins, brown sugar — somehow manage to come together in a sweetly comforting dish you will always want to come back to. Serve it with plainly cooked rice or bulgar.

Ingredients

100 ml arak, ouzo or Pernod
4 tbsp olive oil
3

Asia
Israel
Jerusalem
Main course
Gluten-free
Mediterranean
Jewish

Method

Put the first six ingredients in a large mixing bowl and add 2½ teaspoons of salt and 1½ teaspoons of black pepper. Whisk well and set aside.

Trim the fennel and cut each bulb in half lengthways. C