Ciao Chow Linda

Chicken with fennel and clementines

Author: Inspired by Yotam Ottolenghi

Ingredients

• For Two People:

• 1 large chicken breast, with bones and skin, cut into four pieces

• 1/4 cup Sambuca, or any anise flavored liqueur

• 1/4 cup olive oil

• 1/4 cup orange juice

• 1/8 cup lemon juice

• 2 T. grainy mustard

• 2 T. light brown sugar

• 1 medium fennel bulb, cut into about eight pieces

• 2 clementines, sliced, with the skin on

• 1 T. fennel seeds, lightly crushed

• salt, pepper, to taste

• fennel fronds to garnish

Instructions

1. Preheat oven to 475 degrees.

2. Mix the Sambuca, olive oil, orange and lemon juice, mustard and brown sugar and fennel seeds.

3. Season the chicken pieces and fennel with salt and pepper and place in a lightly greased casserole. Scatter the clementine slices around, making sure that everything is in one layer. Pour half of the marinade over the chicken and fennel. If you have time, do this step ahead of time and let it sit at room temperature for an hour.

4. Cook for about 35 to 45 minutes, until the chicken is cooked and the skin is slightly charred. About ten minutes before the chicken is fully cooked, pour the rest of the marinade over everything and finish cooking. If it doesn’t look “browned” enough, crank up the temperature to 500 degrees.