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, […]