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
  1. 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.
  2. Preheat oven to 475.
  3. Place contents of bowl in a baking dish, with clementines on top. Roast for 35 minutes or until chicken is browned.
  4. 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.
  5. Pour over chicken and serve immediately.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/10/08/roasted-chicken-thighs-clementines/