Roasted Chicken with clementines & ouzo
From Jerusalem by Yotam Ottolenghi and Sami Tamimi
- 100ml Ouzo
- 4tbsp Olive Oil
- 3 tbsp Orange Juice
- 3 tbsp Lemon Juice
- 2 tbsp Grain Mustard
- 3 tbsp Light brown sugar
- 2 medium fennel bulbs
- 1 large chicken (divided into 8 pieces)
- 4 clementines (unpeeled, sliced horizontally into 0.5xm slices)
- 1 tbsp of thyme leaves
- 2 ½ tsp fennel seeds (slightly crushed)
- Salt and Black Pepper
- Chopped parsley to garnish
Put the first 6 ingredients into a large mixing bowl and add 1 ½ and 2 1/2 teaspoons of 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 220°C/200°C. Transfer the chicken and its marinade to a baking tray large enough to accommodate everything comfortably in a single layer (roughly a 30cm x 37cm 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 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 a 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.
You can use oranges or mandarins instead of clementines and it works just as well