Arak is an anise-flavored spirit; the authors suggest substituting ouzo or Pernod (we used Pernod to great effect.)
|⅓||cup arak, ouzo, or Pernod|
|¼||cup olive oil|
|3||tablespoons orange juice|
|3||tablespoons lemon juice|
|2||tablespoons grainy mustard|
|3||tablespoons light brown sugar|
|Salt and pepper, to taste|
|2||medium fresh fennel bulbs, trimmed and cut into thin wedges|
|1||large chicken (about 3 pounds), cut into 8 pieces, or 3 pounds skin-on,bone-in chicken thighs|
|4||clementines, unpeeled, cut horizontally into ¼-inch slices|
|1||tablespoon fresh thyme leaves|
|1||teaspoon fennel seeds|
|3||tablespoons choppedflat-leaf parsley|
1. In a bowl large enough to hold all the chicken, clementines, and fennel, combine the arak, ouzo, or Pernod,olive oil, orange and lemon juices, mustard, sugar, and generous pinches of salt and pepper. Stir well. Add the fresh fennel, chicken, clementines, thyme, and fennel seeds. Stir well with your hands. Cover and refrigerate for several hours or overnight.
2. Set the oven at 475 degrees. Transfer the chicken and its marinade to a roasting pan large enough to hold everything comfortably in a single layer; set the chicken skin side up. Roast the chicken for 35 to 45 minutes, until it is browned and cooked through.
3. Arrange the chicken, fennel, and clementines on a serving plate; cover and keep warm.
4. Pour the cooking liquid into a saucepan over medium-high heat. Bring to a boil, and simmer until the sauce is reduced by one-third, so you are left with about ⅓ cup. Pour the cooking juices over the chicken and garnish with parsley. Adapted from “Jerusalem”