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
Directions
day 1: Preheat oven to 400 degrees
Trim the fennel into quarters, spray a baking pan with oil. Place the fennel on the pan and roast for 20 minutes. remove from oven and cool.Put the first eight ingredients into a large mixing bowl. Add fennel and sliced oranges, along with chicken, thyme, and fennel seeds. Mix with your hands until well mixed.
refrigerate overnight
Day 2: preheat oven to 400 degrees
bring to marinade room temperature, place in pan or baking sheet and cook until chicken is 165 degrees. When temp is reached remove chicken, fennel, and oranges keep warm, add liquid to a sauce pan and reduce by 1/3. Pour hot sauce over the chicken, fennel and orange and serve.
