This recipe was modified from ‘Jerusalem: a cookbook’ by Yotam Ottolenghi and Sami Tamini
Ingredients
- 3 Tablespoons Arak, Ouzo or Pernod
- 2 Tablespoons olive oil
- 2 Tablespoons freshly squeezed Orange Juice
- 2 Tablespoons freshly squeezed Lemon Juice
- 1 Tablespoon grain mustard
- 1 ½ Tablespoons brown sugar
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 2 medium fennel bulbs
- 1 to 2 pounds skinless chicken breasts (about 3)
- 4 Clementines or 3 Mandarin oranges, cut horizontally into 1/4 slices
- 1 Tablespoon fresh thyme leaves
- 1 ½ Tablespoons fennel seeds, lightly crushed
- Salt and pepper to taste
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