Roasted chicken with clementines and arak

12 Nov

Chicken with clementines, fennel and ouzo

If I had to pick my all-time favourite cookbook, Ottolenghi’s Jerusalem would be a strong contender. Every recipe I have made from it – and I’ve made a good number – has been a winner.

And if I had to pick an all-time favourite recipe from the Jerusalem cookbook, I’d choose his recipe for roasted chicken with clementines and arak.

I’ve made this dish any number of times – with chicken thighs and chicken breasts; with clementines, satsumas, and once with navel oranges; with arak, ouzo or Pernod.

I’ve skipped the marinating stage on occasion, and once accidently roasted the chicken for more than two hours. Nothing I’ve done has made a dent in its deliciousness.

Serve with steamed basmati rice, bulghur wheat or couscous.

Chicken with clementines, fennel and ouzo
(serves 4)

  • 100ml arak, ouzo or Pernod
  • 4 Tb olive oil
  • 3 Tb orange juice
  • 3 Tb lemon juice
  • 2 Tb grain mustard
  • 3 Tb brown sugar
  • 1 Tb thyme leaves
  • 2 1/2 tsp fennel seeds, slightly crushed
  • 2 1/2 tsp salt
  • 1 1/2 tsp ground black pepper
  • 2 medium fennel bulbs (about 500g)
  • 8 pieces of skin-on, bone-in chicken
  • 4 clementines, unpeeled and sliced horizontally into 0.5cm slices
  • chopped parsley, to garnish
  1. In a large mixing bowl, whisk together the arak, olive oil, orange juice, lemon juice, mustard, brown sugar, thyme, fennel seeds, salt and black pepper.
  2. Trim the fennel and cut each bulb in half lengthwise, then cut each half into four wedges.
  3. Toss the fennel, chicken and clementines slices with the marinade. If you have time, leave to marinate in the fridge for a few hours, or overnight.
  4. Preheat the oven to 450°F (220°C). Arrange the chicken skin-side up in a large roasting tin, and pour the marinade, fennel and clementine slices over the top.
  5. Roast for 35-45 minutes, or until the chicken is golden and cooked through.
  6. Drain the cooking liquid into a small pot; cover the roasting tin with foil to keep everything warm.
  7. Bring the liquid to a boil over a medium-high flame, and simmer until it is reduced by a third.
  8. Pour the hot sauce over the chicken, garnish with parsley and serve.

3 Responses to “Roasted chicken with clementines and arak”

  1. creativeshare November 12, 2016 at 10:20 am #

    I have a very simple rule about shopping, NEVER, EVER go shopping when hungry! The reason is that the shopping bill is somewhat larger than if you eat before you go.

    So why am I telling you this?

    Because I have a new rule and it starts today. NEVER, EVER read your recipes before dinner! The reason is that I could never match your recipe and I tend to be disappointed with what I had planned. Jealousy is a curse 🙂

  2. Anuradha Mukherjee November 12, 2016 at 2:46 pm #

    Loved your recipe.

  3. Josette@thebrookcook February 18, 2017 at 12:26 pm #

    What a beautiful dish!

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