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. Continue reading
Ten More Bites 