Back to chicken... I just wanted to share the dish we made (follow along with me on page 179) the Roasted Chicken with Clementines & Arak (I made it with oranges and pernod instead). It was SO delicious that I made it again for my mom on her visit (and I got her the cookbook!)
|mor mor made rubarb crumble (on left), then then the Roasted Chicken + rice there on the right (with wild rice!)|
I feel kind of weird copying this onto my blog but I checked and apparently recipes are exempt from being copyrighted (!) -- since they are meant to be shared!.. true but I still feel weird... here goes:
6 1/2 tbsp pernod (he suggests arak but I couldn't find it out here in the boon docks!)
4 tbsp olive oil
3 tbsp orange juice (fresh squeezed!)
3 tbsp lemon juice (fresh squeezed!)
2 tbsp grain mustard
1 large organic chicken divided into 8 pieces (I actually went online and learned how to do this!!)
or chicken thighs work too!
4 clementines (I used oranges)
1 tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed
salt + pepper and parsley garnish
mix the first 6 ingredients in a large bowl, whisk and add salt and pepper.
trim and cut fennel into 8ths wedges and add these + chicken to the marinade and marinate overnight or at least a few hours.
preheat oven to 475 (I used 450 and it was okay too) - put all into a beautiful pan and bake for 35 - 45 minutes - for me there was just enough juices as is - or you can cook to reduce.
YUM - now go get the book! Jerusalem by Yotan Ottolenghi and Sami Tamimi
|momfilter recipe for lemon chicken!|
I also thought this was a really nice recipe of oven chicken on the blog Momfilter - click here for recipe.
good luck and happy chicken cooking!
OH and did I mention kids LOVED this.... !!