Servings: 4
Recipe Origin: Yotam Ottolenghi, Jerusalem
6 1/2 tablespoons arak, ouzo or Pernod
4 tablespoons extra virgin 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 , 1 pound
3 pounds chicken thighs, skin-on, bone-in
4 clementines, unpeeled (or blood oranges or other seedless varieties), cut in 1/4″ slices
1 tablespoon thyme leaves
2 1/2 teaspoons fennel seeds, slightly crushed
salt and black pepper
chopped flat-leaf parsley, to garnish
Put the first six ingredients in a large mixing bowl and add 2 1⁄2 teaspoons of salt and 1 1⁄2 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. 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 475F. Transfer the chicken and its marinade to a baking tray large enough to accommodate everything comfortably in a single layer (roughly a 12 x 14 inch tray); 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 colored 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 1/3 cup. Pour the hot sauce over the chicken, garnish with some chopped parsley and serve.
Cuisine: Zahav