Jerusalem too

Petra was keen for me to write up the Ottolenghi and Tamimi recipe for this dish which I posted on Facebook a few days ago - Roasted chicken with clementines and arak. The arak was a bit elusive and Tesco failed to stock any of the alternatives, ouzo or Pernod, but I did track the latter down in Waitrose eventually.


So, you need:

100ml Pernod or equivalent

olive oil

3 tbsp orange juice

3 tbsp lemon juice

2 tbsp grain mustard

3 tbsp light brown sugar

2 fennel bulbs (500gr)

1.3 kg approx chicken pieces

4 clementines unpeeled sliced horizontally into 0.5cm slices

1tbsp thyme leaves

2.5 tbsp fennel seeds

salt and black pepper

chopped flat leaf parsley to garnish


Quite a long list of ingredients but I found I had quite a few of them already. I rather over did the chicken pieces but that didn't matter at all.


The marinade: first put the first six ingredients in a large mixing bowl and add 2.5 teaspoons of salt and 1.5 teaspoons of black pepper. Mix up well.


Trim the fennel and cut each bulb in half lengthways. Cut each of these into four. And the fennel to the marinade together with the chicken pieces, clementine slices, thyme and fennel seeds. Stir well and leave in the fridge for several hours or overnight.


Preheat oven to 200C Fan (gas Mark 7). Put the ingredients into a large enough baking tray that every thing is in a single layer with the skin on the chicken pieces facing up. Roast for 35-45 minutes.