Ottolenghi ’s Roasted Chicken with Clementines and Arak
One of these days, I’m going to visit Israel, if only to taste in situ the foods that inspire Ottolenghi, whose Jerusalem cookbook has become one of the most used cooking tomes in our household. The hummus recipe alone is worth purchasing his book.
This recipe combines orange and anise flavors with a delightful roasted chicken. Don’t let the use of Arak, a licorice flavored liquor – worry you. The anise flavor is subtle, despite the use of both fennel and fennel seeds – and perfectly balanced by the clementines.
We served it with brown basmati rice and carrots, and I used the leftovers the next day to make a warm Flageolet salad.
OTTOLENGHI’S ROASTED CHICKEN with CLEMENTINES & ARAK
Note – Ottolenghi’s US version of the recipe seems to have made an erroneous conversion of celsius to fahrenheit, and says to cook at 475 degrees. Cook instead at 425, or you’ll find yourself with little juice to serve it with.
Ingredients
Marinade
6 1/2 tbsp/100ml arak, ouzo 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 1/2 tsp salt
1 1/2 tsp pepper
Chicken and veggies
2 medium fennel bulbs (500g in total)
1 large organic or free range chicken, about 1.3kg, divided into 8 pieces, or the same weight in chicken thighs with the skin and on the bone
4 clementines, unpeeled (400g in total), sliced horizontally into 0.5cm slices
1 tbsp thyme leaves
2½ tsp fen...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Meat & Poultry Arak Chicken Clementines Jerusalem Ottolenghi Source Type: blogs
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