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Roast chicken with anise and clementines recipe

Roast chicken with anise and clementines recipe

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  • Recipes
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  • Meat and poultry
  • Poultry
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  • Whole roast chicken

A beautiful, aromatic roast chicken dinner with veg cooked right in the tin. The easy marinade makes this a great dinner party dish.

Washington, United States

1 person made this

IngredientsServes: 6

  • 7 tablespoons ouzo
  • 5 tablespoons olive oil
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons wholegrain mustard
  • 3 tablespoons soft brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons crushed fennel seeds
  • 3 teaspoons salt
  • 3 teaspoons pepper
  • 2 medium fennel bulb, trimmed of fronds and quartered lengthways
  • 1 medium onion, cut into 2cm slices
  • 4 clementines, cut into 5mm slices with peel
  • 1 large chicken, cut into pieces
  • 8 small red potatoes, scrubbed

MethodPrep:20min ›Cook:45min ›Extra time:2hr marinating › Ready in:3hr5min

  1. Combine first 10 ingredients in a bowl and whisk together. Add fennel, onions and clementines in a large plastic food bag. Marinate in fridge for at least 2 hours (or overnight is ideal).
  2. Preheat oven to 230 C / Gas 8.
  3. Pour contents of bag into a roasting tin. Chicken should be in a single layer with skin side up. Add potatoes around the veggies.
  4. Roast for 45 minutes, or until chicken's juices run clear and the internal temperature reaches 74 degrees C.


I serve with steamed, buttered green beans.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Although I haven't made the recipe myself, someone else made it for me and it was so good I had to say so here! Highly recommended.-18 Jun 2014

Stacey Snacks

If you are a food blog reader or a cookbook addict, then you already know that Yotam Ottolenghi's new cookbook JERUSALEM is a mega hit.

I like it even better than his book PLENTY, if that's possible.

I know nothing about Middle Eastern cuisine, except the few times I have had it (mostly at Lebanese places), I have loved every bite.

Lots of lentils, chickpeas, rice, lamb, sumac, sesame and other earthy flavors, make this cuisine delicious and rich, yet healthy.

It's not a book about Israel or kosher foods at all, so forget that notion.

Mr. Ottolenghi owns a few wildly successful restaurants in London and is of Jewish Israeli (Italian father) descent, his partner Sami Tamimi is Palestinian, from East Jerusalem.

These recipes are from all over Jerusalem, some of them Sami's mother, some of them Yotam's mother's (who is of German descent).

Go figure, an Israeli Jew and a Palestinian working and living in harmony.
Of course, it's always food that brings everyone together.

I want to make everything in this book, but I started with the Roasted Chicken w/ Arak and Clementines, though I had no idea what "arak" was.

Arak is a liquor, with an anise flavor sold in most Middle Eastern neighborhoods, however, I could not find any, so the author suggests Pernod (French), or Ouzo (Greek) as a substitute.
Well, I had Sambuca (Italian) in the house, probably a little sweeter than Arak, but that is what I used and it came out delicious.

This is the perfect dinner party dish and one of the most delicious ways to prepare otherwise boring chicken.
You can assemble it all the day before and let the flavors marinate overnight, then just roast before serving.

The clementines and fennel get nice and caramelized and the liquor burns off, and just leaves a faint hint of anise. Amazing stuff.

I served this dish w/ the basmati rice, chickpeas, currants and herbs from the book.
I think I will make this for Rosh Hashanah or Passover, it just reminds me of holiday time.

Everyone loved it on a Sunday night in December.

*If you are on my holiday gift list, you will probably be receiving this book for Christmas, so the cats out of the bag.

Roasted Chicken w/ Clementines & Arak (adapted from JERUSALEM): serves 4

6 tbsp of Arak (substitute Pernod or Ouzo)
4 tbsp olive oil
3 tbsp freshly squeezed orange juice
3 tbsp freshly squeezed lemon juice
2 tbsp grainy mustard
3 tbsp light brown sugar

Mix these 6 ingredients together in a bowl to make the marinade, and set aside.

2 medium fennel bulbs, trimmed and sliced into wedges (about 6 cuts)
1 large chicken, cut into eight pieces (or just buy 8 chicken thighs w/ skin and bones)
4 clementines, UNPEELED, cut horizontally into 1/4" pieces
1 tbsp fresh thyme leaves
2 tsp ground fennel seeds
kosher salt & freshly ground pepper
flat leaf parsley to garnish

In a large bowl, add the sliced clementines with the chicken pieces and the fennel.

Pour the marinade over everything in the bowl and mix with your hands until everything is well coated.

Pour all into a large rimmed baking sheet or pan and sprinkle with the thyme, kosher salt and pepper. Everything should be snug, but sitting comfortably in a single layer, with the chicken skin side up.

Let marinate a minimum of 4 hours, or overnight. The longer the chicken sits, the better it is.

Just before serving, heat the oven to 475F and roast the chicken for 35-45 minutes.

Remove the solids in the pan to a serving platter, and boil the remaining marinade in the pan until it is reduced (I skipped this part, and just spooned the liquid over the chicken pieces on the plates).

Curry Roasted Chicken with Star Anise

I have to admit. My favorite spice of all time has to be star anise. Man, I am absolutely crazy about that flavour. In moderation of course!

This recipe of Curry Roasted Chicken with Star Anise is real comfort food. There is nothing like enjoying a curry, on a wintery, gloomy or rainy, Sunday afternoon.

Chuck all the ingredients together and leave it in the oven for an hour or two. It might not be the most original curry recipe you have ever seen, but it results in a mouthwatering, sweet chutney-kind-of-curry. You know?

And, you will probably have most of the ingredients in your kitchen. I say, bring it on. Simply cover the chicken pieces with this homemade sauce, bake and enjoy some comfort on a plate.

Cooking notes:

  • Leaving the skin on the chicken is essential to this recipe as it will contribute greatly to building flavors in this dish. You can choose to remove the skin later on – in your plate, once the dish is served.
  • Instead of chicken quarter legs, you can substitute withskin-on chicken legs or chicken thighs. In this case, the cooking time may need to be slightly shorter (about 45 minutes).
  • I highly recommend opting for organic citrus fruits, since we’re using sliced lemons and clementines with the skin on.
  • Choose a big chubby fennel bulb that is slightly tender to touch, with white ends and bright green tiny fronds.
  • This recipe requires marinating the chicken for at least 2 hours, so plan your schedule accordingly.
  • After developing this recipe and thoroughly enjoying it, I did some research on Clementine-themed chicken recipes on the net and stumbled onto this Ottolenghi recipe, which happen to be similar to this one (great minds think alike!) so I thought it would be worth mentioning it. A few differences include Ottolenghi using grainy mustard and Arak – a Levantine anise spirit – instead of white wine, which I am sure lends incredible flavors as well. As a substitute to white wine or Arak, you could also opt for a French Pastis, such as Pernod.

This recipes fits a half-sheet pan, which measures 18-by-13 inches. This is likely the sheet pan you use everyday, to make cookies or other sheet-pan dinners.

I hope you’ll love Clementine Roast Chicken with Fennel and Honey as much as I do! This is a simple yet impressive recipe that is perfect for Winter and that will feed 4 people. Serve it with white rice, couscous or other types of grains (quinoa, barley, etc.) or even orzo pasta.


Preheat oven to 400°F (gas mark 6).

Start by making the clementine and rosemary butter. Cream together the butter with all of the ingredients using the back of a wooden spoon to mix until all the ingredients are completely incorporated into the butter. Season the butter with sea salt and freshly ground black pepper.

Place the whole chicken on a roasting dish. Using clean hands, smear the butter mixture over the entire chicken and underneath the skin. Stuff the cavity with the sprigs of rosemary and quartered clementines.

Place the chicken into the preheated oven for 1.5 hours or until cooked through. (An instant read thermometer should read 165°F or 75°C.)

Roasted chicken thighs with clementines

I don’t care what anyone says, but on my bookshelf, Jerusalem has found a permanent spot as a go-to book. With all due respect to Marco Canora, I think some of his criticism (while judging this year’s Piglet contest) of the book was a little, well, I’m not sure what to call it, but I was genuinely surprised by some of his criticism. But then again, some of the criticism of the books being judged struck me as odd. Adam Roberts makes a good point when he says, some people’s garbage is other people’s treasure. Also, I’m pretty sure you can get sumac at Kalustyan’s and it’s so worth having in your spice pantry.

I get it – some of the recipes, should be more specific, and in that, the critique holds valid. Yes, it’s better to say how much salt and pepper in the ingredients if you do give a measure for it later in instructions. I’m not going to challenge that. What I am going to challenge, perhaps, is that the food, in and of itself, is gorgeous, celebratory, lush, full of joy and love, and Canora makes no mention of it. And while the recipes might have used a slightly more thorough edit, the food, in and of itself, is what truly makes this book a treasure.

I approach writing about food on this blog simply: If I see a good recipe, whether it’s something I’ve tested on my own in the kitchen, or cooked from a book, I’m going to share it with you because I feel that the only recipes worth sharing and writing about are the ones you want to shout about from tops of mountains, or in the case of living in New York – buildings. And Roasted Chicken Thighs with Clementines is one such recipe.

By the way, I should probably mention that I’m going through a serious cookbook phase in that I’m cooking a lot more from them than I have been in the last twelve months. So you should probably expect more recipes here that are adapted from or inspired by the cookbooks I’m reading. Some of them will be current and “hot” and others might be books you’ve never heard about. There’s a time and place for everything and for the time being I’m feeling like I want to learn from others. I’ve plenty of ideas of my own, but I’m not in the mood to write about them at the moment. And the best part of writing a blog is having the absolute final word in what goes up on the proverbial page, right? Right.

I’ve come into some stellar cookbooks as of late. Some I found used for pennies (and when I say pennies, I mean – pennies) others were sent to me by thoughtful relatives others mailed by publishers (though I don’t seem to get that many of those). And I intend to get immersed in them – and share my favorites with you along the way.

The original name of this recipe is Roasted Chicken With Clementines and Arak. When I first read the title, I had to go and look up what arak was. Arak is a very strong clear spirit that’s flavored with anise. The word means “sweat” in Arabic, and the spirit is usually mixed with water: one part arak to two parts water. Since arak can be a little bit tricky to find here, the authors, helpfully, suggest you swap in pernod or ouzo. But what if you happen to be an anise hater? What if the mere hint of anise will make you push the entire dish away from you? That person, as you might suspect, happens to be me.

But the recipe (in every other way) looked so absolutely amazing, that I had to give it a go. Normally, with Ottolenghi’s recipes, I change very little because I love his palate and flavors. But no matter how much I love his food, anise is something I really dislike. And so instead of arak, I just added more fresh orange juice and hoped for a miracle, which is exactly what I got, when the chicken, browned and crisp, emerged from the oven. Some of the clementines had caramelized and their edges turned blackish, but their smell, mellow and sweet, faintly burnt, mixing with thyme and pepper, turned ambrosial. And I don’t use that word, ambrosial, lightly. The smell is intoxicating.

Ottolenghi then has you remove the chicken from its cooking vessel and makes you pour the sauce into a separate saucepan (“On a weeknight? Seriously?” I thought) and cook the sauce down to the consistency of syrup. This all seems like kind of over the top (because who wants to get an extra pot dirty? Not I!) and a bit crazy given that you’re just trying to get dinner on the table, but you need to trust this man and you need to trust his instruction. The sauce is truly that much better after you reduce it. Any residual sharpness is gone and in its place remains a pleasant, undisruptive acidity. And aisde from that extra pot to wash, the additional step is another few minutes of your time, which if you trust me by now – is so, totally, worth it.

And with this, I, still in my jammies and bathrobe, instead of climbing to the top of my building and shouting about this dish, will now take a shower and put on something civilized. I’m sure you’ll understand.

More Ottolenghi Here: I cooked a few things from the book already, but blogged only one other: roasted butternut squash and red onion with tahini and za’atar. Needless to say, it’s become one of our favorites.

Roasted Chicken Thighs With Clementines
Adapted from Jerusalem, by Ottolenghi and Tamimi

A few quick notes, which I highly recommend you read: First, there’s no need to marinade overnight, but if you’re the sort of intrepid cook who really plans ahead (kudos to you) the dish will definitely benefit from it. Secondly, I gave both the arak and the non-arak versions of the dish. In my opinion, with deep respect to Chef Ottolenghi, I find arak (and its cousins) to be displeasing to the palate. Thirdly, there are some of you out there, and I was once one of you, who greatly dislike fennel. In making this, I was once out of fennel and made this with the equivalent amount of onions. I like both versions equally, but for the fennel-haters, the onions will work much better, while for the onion-haters (they exist), the fennel options will sound far more appealing. [metric measurements coming shortly!]

6 1/2 tablespoons arak, ouzo, or Pernod (I used fresh orange juice)
1/4 cup olive oil
3 tablespoons fresh orange juice (if using just orange juice, you need about 9 tablespoons or 1/2 cup plus 1 1/2 tablespoons orange juice), plus additional should you need more liquid
3 tablespoons fresh lemon juice
2 tablespoons grain mustard
3 tablespoons light brown sugar
2 teaspoons kosher salt, plus additional to taste
1 teaspoon freshly ground black pepper, plus additional to taste
2 medium fennel bulbs (500 grams 1 pound) also, okay to swap in onion for some of all of the fennel, if you can’t stand fennel
3 pounds (1.4 kg) skin-on, bone-in chicken thighs, or 1 (3-pound) chicken cut-up into pieces
4 clementines, unpeeled, sliced 1/4-inch thick circles
1 tablespoon fresh thyme leaves
3 teaspoons fennel seeds, slightly crushed
Chopped flat-leaf parsley to garnish

1. In a large mixing bowl combine the arak, olive oil, orange juice, lemon juice, mustard, sugar, salt, and pepper with 1/3 cup water.

2. Trim the fennel and halve each bulb lengthwise. Quarter each half so you have wedges and add fennel to the liquid along with the chicken pieces, clementine, thyme, and fennel seeds. Give everything a nice stir, so that the chicken is well-coated in the marinade, cover with plastic wrap, and refrigerate for a few hours or overnight. If you didn’t plan ahead and don’t have a few hours (or overnight) making this on the go works out beautifully.

3. Position the baking rack in the middle and heat the oven to 475 degrees F (220 degrees C). Divide the chicken and all the marinade and its components across 2 (9x13x2-inch) roasting pans, so that there is enough room to accommodate everything comfortably in a single layer. Make sure the chicken skin is facing up. Roast for about 35 minutes or until the chicken is nicely browned and cooked through. The edges of some of the clementines will start to look burnt. Check on the chicken about 25 minutes into the roasting process and if you think that the liquid is beginning to dry up add 1/4 cup more water (or use your judgment). When the chicken is done, remove from the oven, and transfer the chicken, fennel, and clementines to a platter, cover, and keep warm.

4. Pour the cooking liquid into a small saucepan, place over medium-high heat, and bring to a boil. Simmer the sauce until it is reduced by one-third and is the consistency of syrup, about 7 minutes. You should be left with about 1/3 cup. If, by the time your pour the sauce, there’s already less than 1/3 cup, add a splash or orange juice to the saucepan, along with the caramelized crispy pan drippings, and bring to a simmer, reducing as instructed above. You want a thick, syrupy consistency. Pour the sauce over the chicken, fennel, and clementines, garnish with parsley, and serve.

Nutritional Information

  • Calories 270
  • Fat 13 g
  • Saturated fat 3 g
  • Mono Fat 5 g
  • Cholesterol 92 mg
  • Carbohydrates 11 g
  • Dietary fiber 1 g
  • Protein 26 g
  • Sodium 359 mg
  • Sugars 9 g
  • Potassium 387 mg

This chicken recipe gets intense, complex flavor from tangy clementines, five-spice powder and pungent Sichuan peppercorns. This dish is a marvel for entertaining: it takes just 35 minutes of prep and a handful of ingredients, but it looks and tastes super-special. Feel free to use mandarins, honey tangerines or oranges here instead of the clementines.

Amy's Cooking Adventures

I don't think I've ever 'met' someone with an aversion to oranges before! Maybe the clementines are just enough different that they're more palatable. Anyhow, congratulations on coming up with a fantastic way to use the fruit. The chicken looks delicious.

Yes. Pumpernickel bread. It was my breakfast half an hour before a 15 hour bout of killer food poisoning hit me on a plane from Germany to America. Yeah. Never again, though I used to love it.
This glaze sounds incredible - it must be so flavor-packed!

Wow, this looks great! Hopefully this is just the bridge you need to get you back on the orange train. :) My food aversion is beets. I hated them as a child, and I have tried so hard to get past it. But I can't! My tastebuds aren't convinced yet.

I am definitely trying this! I love roasting chicken breasts in the oven, but I usually just season them with salt & pepper because I can't think of anything to do with them. This looks and sounds perfect. Going on the menu for next week!

Jerusalem’s Roasted Chicken with Clementines and Arak

Savory and sweet roasted chicken, right from the oven

Like many home cooks, I have acquired a number of cookbooks over the years, most of which gather dust. But over and over again, I find myself reaching for the fantastic Jerusalem cookbook. The easily accessible dishes give us plenty of excuses to explore Atlantic Avenue’s Middle Eastern shops—although you can make this dish without any special ingredients.

This recipe makes great use of clementines, about the only seasonal winter citrus you can find right now. The clementine’s citrus combines with fennel, mustard, and the Middle Eastern anise-flavored liquor arak, for a sweet-savory combination you will certainly enjoy. If arak is hard to find (my local liquor store did have it)—you can substitute any similar liquor, such as Greek ouzo or French Pernod. Or experiment with another spirit like bourbon, but you won’t get the same anise flavor.

Serve this at your next dinner party with a Middle Eastern salad, assorted mezze, or some moghrabieh soup.

Roasted Chicken with Clementines & Rosemary

I was browsing through Yotam Ottolenghi’s cookbook, Jerusalem, and was inspired by a unique recipe for roasted chicken with clementines and Arak, an anise-based Lebanese spirit. I have been spotting leafy clementines at my local farmer’s market lately – it is peak season after all – so I thought this was the perfect opportunity to cook up a savory dish featuring this sweet and juicy fruit. I didn’t have some key ingredients in Ottolenghi’s recipe on hand (mainly the Arak and fennel), so I decided to get creative and create something a little different on my own, still of course featuring some lovely clementines.

I first marinated the chicken in olive oil, orange juice, brown sugar and balsamic vinegar, and then tossed it with thin slices of fresh clementines, a generous sprinkling of fresh rosemary and a few pieces of onion. I then roasted it in the oven until cooked through and golden. The combination of zesty orange along with the caramelization from the brown sugar and the sweetness of the balsamic vinegar created a delicious, light and flavorful sauce. This recipe is so easy and perfect for a quick, throw-together meal. Serve it with a green vegetable and/or rice if you can spare the carbs. Enjoy.

4 boneless skinless chicken breasts (you can add a couple boneless thighs if you wish)
4 tablespoons olive oil
2/3 cup freshly squeezed orange juice
3 tablespoons light brown sugar
3 tablespoons balsamic vinegar
few sprigs of fresh rosemary, leaves only
2-3 clementines, unpeeled, sliced thin
2 medium white or yellow onions, peeled and quartered

First make the marinade by combining the oil, orange juice, brown sugar and vinegar. Whisk together until blended.

Place chicken in a roasting dish and cover with marinade. Add clementine slices, onion, marinade and rosemary to the dish.

Allow chicken to marinade in refrigerator for a few hours if possible.

Preheat oven to 425 F / 220 C.

Place dish in oven and roast until chicken is browned and cooked through, about 35-45 minutes.

Serve chicken with a spoonful of sauce and a side of clementine slices and onions.

Watch the video: Μεσημεριανές Ορέξεις: Κοτόπουλο Πίνδος ψητό στην λαδόκολλα (May 2022).