ROASTED CHICKEN WITH CLEMENTINES AND ARAK

Here’s another recipe from Yotam Ottolenghi This is one of those dishes that just goes off in a new direction for most of us…fennel, clementines, anise liqueur and thyme is a potent mix of flavors. Then, because it’s cooked at a very high heat, it all caramelizes into a masterpiece. I just love the crispy chicken next to those bright charred clementines. We served it with BULGUR AND BROAD BEAN SALAD

INGREDIENTS Serves 4

100ml arak, ouzo or Pernod
4 tablespoons olive oil
3 tablespoons freshly squeezed orange juice
3 tablespoons lemon juice
2 tablespoons grain mustard
3 tablespoons light brown sugar
2 medium fennel bulbs (500g in total)
1.3kg chicken thighs on the bone, with skin
4 clementines, unpeeled sliced horizontally into 0.5cm slices
1 tablespoon thyme leaves
2 teaspoons fennel seeds, slightly crushed
salt and black pepper
flat leaf parsley, to garnish

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. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken pieces, clementine slices, thyme and fennel seeds. Now, Stir well with your hands then leave to marinate in the fridge for a few hours or overnight.

Preheat the oven to 220C

Transfer the chicken and its marinade to a baking tray large enough to accommodate everything comfortably in a single layer. The chicken skin should be facing up. Once the oven is hot enough, put the tray in the oven and roast for 35-45 minutes, until the chicken is coloured and cooked through.

Remove from the oven.

Lift the chicken, fennel and clementines from the tray and arrange on a serving plate; cover and keep warm. Pour the cooking liquids into a small saucepan, place on a medium-high heat, bring to the boil then simmer until the sauce is reduced by a third, so you are left with about 80ml.

Pour the hot sauce over the chicken, garnish with some chopped parsley and serve.

Original recipes Yotam Ottolengh