Roasted Chicken with Clementines is a masterful dish from Yotam Ottolenghi with layers of flavor punctuated by those gorgeous charred clementines!

Here’s another tribute to the new cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi, the two London-based chefs who grew up in opposite ends of  Jerusalem and have teamed together to share classic dishes filtered through their very different perspectives.  This is one of those dishes that just goes off in a new direction for most of us…fennel, clementines, anise liqueur and thyme is a potent mix of flavors.  Then, because it’s cooked at a very high heat, it all caramelizes into a masterpiece.  I just love the crispy chicken next to those bright charred clementines.

There are several layers of anise flavor in this dish with the fresh fennel, fennel seeds, and the anise liqueur.  There is a sweetness from the orange juice and the brown sugar, a slight bitterness from the clementines, and a sharpness from the mustard and lemon.  The aroma of fresh thyme hovers over it all.  It’s sophisticated and unusual.

The green grocer at my store pointed me to these small local tangerines.  They aren’t quite as tiny as clementines, but any small tangerine you can find will work.

The recipe calls for arak, a middle eastern anise liqueur, but you can substitute any similarly flavored variety like Pernod or ouzo.  And, if you’re like me and you don’t have any of those in your collection, try buying a couple of small airline sized bottles.

I love the look of the grainy mustard in the sauce…you just know it’s going to be delicious.

I made a few changes in the recipe and so I rewrote it in my own words.  I found that my sauce evaporated completely in the high heat of the oven, so I doubled the original amount and added more at the end of the cooking.  Don’t try to stuff everything into a small casserole; your chicken will simmer instead of brown.  And make sure your oven is hot.

Roasted Chicken with Clementines

Yield: serves 4

Roasted Chicken with Clementines

Ingredients

  • 1/2 cup of arak (substitute Pernod or ouzo, I used Pernod)**
  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lemon juice
  • 4 Tbsp grainy mustard
  • 4 Tbsp light brown sugar
  • 2 medium fennel bulbs trimmed, halved lengthwise, and then cut each half into 4 wedges
  • 1 large chicken, cut into eight pieces
  • 4 clementines cut horizontally into 1/4" slices (leave the peel on)
  • several fresh sprigs of thyme, leaves removed
  • 2 1/2 tsp fennel seeds, lightly crushed (I use a rolling pin)
  • salt & freshly ground pepper
  • flat leaf parsley to garnish

Instructions

  1. Set oven to 475F
  2. Mix the first 6 ingredients together in a bowl to make the sauce, and set aside.
  3. In a very large baking dish or baking sheet arrange the chicken, skin side up, fennel and clementines. Everything should be more or less in one layer so the chicken will brown nicely.
  4. Sprinkle everything with salt and fresh cracked pepper. Add the fennel seeds and the thyme. Pour half of the sauce over all.
  5. Put the pan into the hot oven. The high temperature is important, make sure you are at 475F. Let the chicken roast for about 35-45 minutes until everything is browned. Rotate the pan halfway through if your oven heats unevenly.
  6. Meanwhile take the other half of the sauce and put it in a small saucepan. Bring to a boil and reduce it a bit. Pour this over the chicken about 10 minutes before it is finished cooking.
  7. Serve the chicken garnished with some fresh parsley, or more fresh thyme.

Notes

recipe adapted from Jerusalem

http://theviewfromgreatisland.com/roasted-chicken-with-clementines/

Ottolenghi's Roast Chicken with Clementines

I highly recommend this cookbook, you will be so inspired by the recipes and the glorious photos.  You can purchase it on Amazon.

**If you don’t love licorice, substitute vodka or chicken stock for the anise liqueur.

 

Other recipes from Jerusalem:

Red Pepper and Baked Egg GalettesBaked Egg Galettes

Basmati, Wild Rice, and Chickpeas

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37 Responses to Roasted Chicken with Clementines

  1. Tammy says:

    If clementines are out of season, would you use oranges?

  2. laurasmess says:

    Just found the link for your recipe over at Milk and Honey. I adore the Jerusalem cookbook, it’s become my very favourite recipe source in recent months. I haven’t tried this particular recipe yet, it looks beautiful! Such vibrant colours, flavours and spices. I definitely want to give this a go. Your photos are beautiful and you write so well… very glad to have found your blog! x

    • Sue says:

      Welcome in Laura! I love this dish too, in fact I just made a roasted salmon with clementines last night — that guy is a genius!

  3. […] Roasted Chicken with Clementines and Arak (click name for the recipe) […]

  4. thyme Sarah says:

    Sue, this is such a winning recipe. So many things about it call out to me. And, only as an adult…do I LOVE black licorice now. I am definitely going to make this one.

  5. grace says:

    is it strange that every time i see a clementine dish, a certain song pops into my head and refuses to leave? oh, my darlin’, oh, my darlin’, oh, my daaaaaarlin’ clementine. :)

  6. Yasmeen says:

    Ah, the minute I saw this I knew it had to be from Jerusalem :) You’ve done such a great job recreating it!

  7. CaninesCouture says:

    This looks amazing! And safe for my mostly gluten free diet. Definitely saving this for later.

    xoxo,

    Jules of Canines & Couture
    http://www.caninesandcouture.com

  8. Bryan says:

    This is mouth watering! Fresh flavors all around, looks delicious.

  9. I have been loving the Jerusalem cookbook, but I haven’t made this one yet. I think your pictures are better than his!

  10. The Café Sucré Farine says:

    I’ve been staring at this recipe in Jerusalem ever since I got the cookbook for Christmas. I’m so glad you tested it out for me! It looks fabulous and so….. beautiful!

  11. Tricia Buice says:

    This is a beautiful dish and the colors are amazing Sue. Looks like you had a busy weekend – sorry to be so far behind in my comments – I was painting ceilings for my son and daughter-in-law. Feeling pretty old today – I wish someone would make this for me! Your photos are incredible.

  12. yay for citrus and chicken! this looks gorgeous – i love big roasted dish things, they always look so comforting – and orange and chicken (and fennel!) is something i don’t do nearly enough.

  13. Junglefrog says:

    I should really be cooking more from Jerusalem too. I have seen so many awesome recipes pass by and I have to confess I never made one of them! It looks delicious!

  14. Cathy says:

    What a beautiful dish, Sue. I’m always looking for new ways to prepare chicken and this recipe is company worthy. I look forward to trying it.

  15. This might be the prettiest roasted chicken I’ve ever seen. I had to pin it right away. A must try and another great way to use my bottle of Pernod.
    Sam

  16. Mary says:

    What a lovely recipe. The clarity of your beautiful photos make this chicken especially appealing. I really have to give this recipe a try. I hope you have a great day. Blessings…Mary

  17. Anne says:

    These colors are so beautiful. I can’t wait to try this out.

  18. belleau kitchen says:

    this is absolutely perfection for me… as you know I have a thing about chicken thighs and what a way to celebrate them!… the dish looks like glorious sunshine… heavenly… and then adding fennel too… utter, utter perfection!

  19. bellini says:

    We enjoy trying new dishes and considering the source this has to be a masterpiece.

  20. Val says:

    I’m seriously putting this on my menu for the upcoming week. LOOKS AMAZING!

  21. Oh my gosh – this is EXACTLY what I’m craving right now. I’ve been cooking and baking with Absinthe a lot over the past couple of weeks, so I’m going to have to make this and use it in place of the Pernod (basically the same, anyway). Beautiful, Sue!

  22. annie says:

    Looks just beautiful…even the shots of the raw chicken…usually I can’t bring myself to look, I have to turn my head even at the butcher, but somehow you can even make that look amazing! The colors…the fresh herbs…I’ll be making this in the coming week.

  23. I was JUST looking at this recipe in Jerusalem yesterday! It looks delicious, and your version looks beautiful. Jerusalem wins again (and it’s so worth it to have it in all its glory in the book form!)

    • Every time I pick up the book I end up going straight to the kitchen. I think the photos in the book are the key, I’m not sure I would have made this recipe if I hadn’t seen those bright orange charred clementines in the photo.

  24. DaniBP says:

    This looks amazing! I need to make a main course chicken dish for a birthday party next weekend, I’ve just found my recipe. A bit different but it has so many interesting flavours, the colours make it seem quite festive too.
    Beautiful photos as always Sue!

  25. Mary Younkin says:

    Wow, Sue. The colors are beautiful! I’ve never heard of Pernod before this. I wonder how I would like the anise liquor in this dish? I am not a fan of black licorice and that is what I associate with it. How strong is the flavor? I do like fennel… any thoughts for me?

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