gerbali.blogg.se - Oven dried clementines

Make sure to preheat your oven because the assembly of the dish won’t take long. It cooks for about 40-45 minutes on a very high temperature of 450F. I think they cook quicker and more evenly (no dry meat at all). I opted for a mix of chicken thighs and drumsticks.

The original recipe also calls for whole chicken, divided into pieces.

Also, it’s the season for sweet Vidalia onions, and they’re beyond delicious.

I also added onions to my version because for some reason roasted fennel and roasted onions pair so well together that I couldn’t help myself.

I, however, squeezed the clementine instead, but either will be just fine.

The original recipe also calls for freshly squeezed orange juice.

Now don’t get me wrong, I like fennel tea sometimes, but in general, I’m not an ‘anis flavor’ type of girl (no judgments against anis girls). For my version of this recipe, I skipped the liquor and added white wine instead. I happen to love roasted fennel, but I’m not a big fan of the Arak or Ouzo.

The original recipe calls for fennel bulb, fennel seeds, and Arak or Ouzo (which are anis based liquors).

However, I made a number of modifications that I think worked really well. It’s quite amazing! The Roasted Chicken with Clementines & Arak, from this cookbook, caught my attention straight away. If you haven’t seen the ‘Jerusalem: A Cookbook,’ (affiliate link)then I encourage you to check it out.

How does this Baked Mustard Chicken differ from the original Ottolenghi chicken recipe? I usually serve it with white rice, but you could also serve it with a crusty bread or rolls to dunk in the delicious sauce. So you may also want to serve it to guests with some easy side dishes, like Greek Panzanella Salad or Cacio e Pepe Zucchini Noodles. In my opinion, this chicken looks pretty impressive. It looks sophisticated because of the addition of clementines, but it’s super easy to make and the preparation and cooking time take no longer than an hour. This Baked Mustard Chicken with Clementines may become your new favorite, easy dinner. I know that anis may not be everybody’s favorite flavor, so I made a number of modifications to the original recipe and the result is outstanding! The original Ottolenghi chicken recipe is prepared with a lot of anis flavors with Arak, roasted fennel, and fennel seeds. This Baked Mustard Chicken with Clementines recipe is inspired by the chef Ottolenghi, from one of my favorite recipes out of the famous ‘Jerusalem: A Cookbook’ (Roasted Chicken with Clementines & Arak).