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Photo by: Jonathan Lovekin

Roasted chicken with clementines & arak

Print Recipe

100ml arak, ouzo or Pernod
4 tbsp olive oil
3 tbsp freshly squeezed orange juice
3 tbsp lemon juice
2 tbsp grain mustard
3 tbsp light brown sugar
2 medium fennel bulbs (500g in total)
1 large organic or freerange chicken, about 1.3kg, divided into 8 pieces, or the same weight in chicken thighs with the skin and on the bone
4 clementines, unpeeled (400g in total), sliced horizontally into 0.5cm slices
1 tbsp thyme leaves
2½ tsp fennel seeds, slightly crushed
salt and black pepper
chopped flat-leaf parsley, to garnish

All the intense flavours lavished on the poor chicken — arak, mustard, fennel, clementines with their skins, brown sugar — somehow manage to come together in a sweetly comforting dish you will always want to come back to. Serve it with plainly cooked rice or bulgar.

Serves 4

(p 179, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

Reviews

{based on 2 reviews}

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  • Shop I died and went to chicken-heaven
    (09/06/2015) This recipe is super nice and very easy. It is by far my favourite chicken dish which does not involve a curry!

    The flavours work amazing and it looks beautiful too. I serve it with Jasmine rice. My friends cannot stop raving about this dish either. Highly recommended.
  • Shop Insanely delicious & impossible to screw up
    (16/01/2015) This is an incredible dish for a dinner party. It's very easy to get things set up in advance and then just plop it into a roasting pan. This allows you to drink a lot while your friends are eating hors d'oeuvres! It presents beautifully and is really good with just plain, buttered rice. Seriously, I can't say enough good things about this recipe. It's just a terrific dish!