Roast chicken with clementines and fennel
'tis the season for fennel..
Marinate cuts of chicken (with skin and bones) in a mixture of squeezed lemon and orange juice, olive oil, and anis alcohol (pastis, arak, ouzo, whatever you have), grain mustard and sugar. Cut fennel into wedges and the clementines into slices, and add to the rest, along with thyme leaves, crushed fennel seeds and salt & pepper. Mix together with your hands and leave in the fridge for a few hours if you have time. Pour onto a baking sheet or oven tray (the goals is to have it all in a single layer) and cook at 220 C / 450 F for about 40 minutes, until the chicken reaches the right inside temperature. Put the chicken, fennel and clementines on a plate, cover, and reduce the juices, then pour over the meat mixture and serve hot with couscous.
Marinate cuts of chicken (with skin and bones) in a mixture of squeezed lemon and orange juice, olive oil, and anis alcohol (pastis, arak, ouzo, whatever you have), grain mustard and sugar. Cut fennel into wedges and the clementines into slices, and add to the rest, along with thyme leaves, crushed fennel seeds and salt & pepper. Mix together with your hands and leave in the fridge for a few hours if you have time. Pour onto a baking sheet or oven tray (the goals is to have it all in a single layer) and cook at 220 C / 450 F for about 40 minutes, until the chicken reaches the right inside temperature. Put the chicken, fennel and clementines on a plate, cover, and reduce the juices, then pour over the meat mixture and serve hot with couscous.
Comments