we had a little friend in our house. he was a mouse and now he is dead.
i’m an awful person, aren’t i? i’ve lived with bats before, but this is my first mouse experience. it’s less terrifying since there isn’t the third dimension of flight, but it is still unpleasant. anyways, while making this dish i was terrified that every drawer i would open would result in mice running out. that did not happen, thank god, and the dish turned out delicious.
this dish seems weird, and i was a little skeptical about the amount of fennel, fennel seed, and pernod in it. however, the pernod boils off and just a trace is left. and the fennel gets milder with the other flavors. we loved it, so it will certainly be made again.
Roasted Chicken Thighs with Clementines
Recipe type: Main Dish
Cuisine: Middle Eastern
Serves: 3-4
Ingredients
- 6½ tablespoons Pernod
- ¼ cup olive oil
- 3 tablespoons orange juice
- 3 tablespoons lemon juice
- 2 tablespoons grain mustard
- 3 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon thyme leaves
- 3 teaspoons fennel seeds, crushed
- 1 large fennel bulb, sliced into thin wedges
- 1.5 lb chicken thighs
- 2 clementines, sliced
Instructions
- In a bowl, combine Pernod, olive oil, orange juice, lemon juice, grain mustard, brown sugar, salt, pepper, thyme, and fennel seeds. Place fennel and chicken thighs in a large bowl and cover with marinade. Place clementines on top. Cover with plastic and marinade for a minimum of 4 hours but up to overnight.
- Preheat oven to 475.
- Place contents of bowl in a baking dish, with clementines on top. Roast for 35 minutes or until chicken is browned.
- Remove from oven and transfer fennel, chicken, and clementines to a serving dish. Pour remaining liquid from baking dish into a pan and reduce for 8-10 minutes, until it is nice and syrupy.
- Pour over chicken and serve immediately.
recipe adapted from Jerusalem: A Cookbook.
Good use for the pernod!
writes anne6 more tablespoons down!
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