Monday, January 21, 2013

Roasted Chicken with Clementines and Arak

Citrus, anise, and a hint of mustard are a good combination. I was pleasantly surprised by how much I liked this dish. While the recipe calls for arak, I substituted vermouth and wasn't disappointed.

One year ago: Torta di Gorgonzola
Two years ago: Beer Cheese Soup
Three years ago: Black Bean Soup

Roasted Chicken with Clementines and Arak (from Jerusalem)
6 1/2 tbsp arak, ouzo, Pernod, or vermouth
4 tbsp olive oil
3 tbsp orange juice
3 tbsp lemon juice
2 tbsp grain mustard
3 tbsp light brown sugar
2 medium fennel bulbs (500g)
1 large chicken divided into 8 pieces or skin-on, bone-in thighs
4 clementines, unpeeled, cut horizontally into 1/4" slices
1 tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed

1. Put first six ingredients in large bowl and add 2 1/2 tsp salt and 1 1/2 tsp black pepper. Whisk well.
2. Trim fennel and cut each bulb in half lengthwise. Cut each half into 4 wedges.
3. Add fennel to liquids along with chicken, clementine, thyme, and fennel seeds. Leave to marinate in fridge for a few hours or overnight.
4. Preheat oven to 475F. Transfer everything to baking sheet with chicken skin side up. Roast 35 - 45 minutes. Remove from oven.
5. Place chicken, fennel, and clementines in serving dish and cover to keep warm.
6. Pour liquids into small saucepan and bring to boil. Simmer until reduced by 1/3. Pour over chicken and serve.

No comments:

Post a Comment