{Ottolenghi} Baked chicken in pernod dressing with carrots and oranges

H ühnchenfantasien. The whole day already. I woke up in the morning thinking of chicken first. When brushing my teeth, I thought of chicken. When I tied my shoes, chicken appeared in my mind's eye. And when I left the house to go to work, there was a smell of chicken outside. Oven-baked, wonderfully browned, crispy chicken. Damn ax!

The train smelt of everything. But not for chicken. Short relaxation break.

At work, I ate my breakfast salad and just wanted - oh what! - chicken. I do not want to talk about lunch. It was minor and unsatisfactory. Because it was without chicken.

Fantasy became an obsession. I was sure that I would hardly survive the evening without chicken. But what recipe would now stand up to this longing for the greatest of all poultry? Back at home, my eyes fell on the still-sealed cookbook of Ottolenghi: Jerusalem. Suddenly I knew that this book was to blame. It wanted me to make chicken. I tore open the plastic wrap and opened one page indiscriminately. There. There it was. My chicken recipe. I read, I loved, I cooked. I was happy.

Oh, chicken, my chicken.

Carrots.

A dressing of pernod, orange and lemon juice, fennel, thyme, brown sugar, mustard and salt and pepper/p>

Mix with olive oil to a rich marinade.

Mixed with carrots and chicken and served with hau thin orange slices baked in the oven. Damn good.

Here comes the recipe for baked chicken in pernod dressing with carrots and oranges

1 kg of carrots peel Wash and cook in salted water for about 5 minutes. Drain and allow to evaporate well, so that the carrots are as dry as possible.

Wash 1 chicken in pieces or chicken thigh and chicken breast with skin (more than 1 kg) and pat dry.

From 10 cl Pernod , 4 tbsp olive oil , 3 tbsp freshly squeezed orange juice , 3 tbsp lemon juice 2 tablespoons of granulated mustard , 3 tablespoons of brown sugar , 2 1/2 teaspoons of fennel seeds slightly crushed , 1 tablespoon of thyme and salt and pepper a marinade.

Mix the chicken and carrots with the marinade. Either leave well covered overnight in the fridge or put immediately with the marinade in a large casserole dish. The chicken should be as flat as possible and not covered by the carrots.

1 untreated orange , cut into thin slices and place between chicken and carrots.

Im Cook preheated oven at 200 ° C for about 45 minutes .

Serve with parsley sprinkled (I forgot). And I found an extra grain of salt very good.

Tip: The Orignal recipe foresees 2 fennel tubers and tangerines instead of carrots and oranges. But my boys do not like fennel and there are no tangerines at the moment, but I changed the whole thing a bit.The fennel does not have to be pre-cooked, but comes raw into the casserole dish.