Roasted Chicken with Clementines and Arak

Name: Roasted Chicken with Clementines and Arak
Ingredients: 6½ tsp arak, ouzo or Pernod Sharon's comment: Do not use Sambouca - too sweet!; 4 tbsp olive oil; 3 tbsp fresh OJ Sharon's comment: I forgot to buy, so I squeezed the clementines and used clementine juice, worked just fine.; 2 tbsp grainy mustard; 3 tbsp brown sugar light or dark brown; 2 bulbs fennel medium, cut off tops & fronds; 1 large chicken divided into 8 pieces (important to have chicken with bone and skin); 4 clementines with skin on - washed and sliced horizontally into 4 slices each; 1 tbsp thyme leaves; 2½ tsp fennel seeds lightly crushed; salt and freshly-ground pepper; parsley for garnish

www.rabbisharonsobel.com

Roast bone-in chicken with clementine slices, arak, and aromatic spices for a warm, comforting Shabbat dinner. Perfect for cold winter nights!

View full recipe on www.rabbisharonsobel.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.rabbisharonsobel.com.

Share this recipe:

Cooking tools:

Zip-top bag
Baking sheet
Serving platter
Saucepan
Mixing bowl
Whisk
Chef's knife
Cutting board
Measuring spoon
Pepper mill
Oven
Stove
Refrigerator

Ingredients

6½ tsp arak, ouzo or Pernod Sharon's comment: Do not use Sambouca - too sweet!
4 tbsp olive oil
3 tbsp fresh OJ Sharon's comment: I forgot to buy, so I squeezed the clementines and used clementine juice, worked just fine.
2 tbsp grainy mustard
3 tbsp brown sugar light or dark brown
2 bulbs fennel medium, cut off tops & fronds
1 large chicken divided into 8 pieces (important to have chicken with bone and skin)
4 clementines with skin on - washed and sliced horizontally into 4 slices each
1 tbsp thyme leaves
2½ tsp fennel seeds lightly crushed
salt and freshly-ground pepper
parsley for garnish