After I made this recipe I came to some conclusions..
Fennel is a wonderful match for a chicken.
And citrus fruit makes this match even more successful.
I'ill be honest and say that clementines are not my favorite fruit. Maybe because of the strong smell .. I do not know. Was never a fan.
But during a trip to the Golan Heights, we stopped at a this small that sold all sorts of wonderful things that nature has to offer us. Oils, jams, honey and fruits.
Of course I immediately grabbed some olive oil, honeycomb and continued to browse for more goodies.
My mom decided to buy a whole large box of clementines,
Clementines harvested a few hours earlier, beautiful beautiful beautiful.
For the first time in my life I smelled clementines and their smell wasn't too strong. It was intoxicating.
Straight away something started to turn my brain wheels and I started thinking about what I could cook with it.
This is how my head works, a certain smell or sight activates me and makes me want to start cooking.
So I took some clementines from Mom's box :)
In the end, what came out was a roasted chicken with fennel and leek in clementine juice and white wine.
Perfect lunch!
All in one pot, I started cooking on the stove and transferred to the oven. Easy, simple to prepare and just delicious!
Ingredients:
Half a pound of chicken legs or thighs
2 leeks
3 fennels
3-4 clementines
150 ml white wine
4 cloves of garlic
1 tablespoon honey
Half a teaspoon of chili - optional
Salt
black pepper
Olive oil
Prep:
Preheat the oven to 190 degrees Celsius.
Heat 2 tablespoons of olive oil in a large pot that can also be put in the oven.
Lightly sear the chicken on both sides with salt, pepper and chili.
At this time, cut the fennel into quarters and the leek into pieces of about 5 cm.
Remove the chicken from the pot and set aside.
Lightly fry the fennel and leek with salt and black pepper.
Place the chicken back and add the white wine.
Leave the pot open and allow the alcohol to evaporate.
Add grated clementine peel. From one clementine.
Squeeze 2-3 clementines. about 200 ml of juice.
Mix the clementine juice with a tablespoon of honey and 4 cloves of crushed garlic.
Pour the juice into a pot and bring to a boil.
Cut one clementine into thin slices and spread in the pot on top of the the chicken and fennel.
Drizzle with a little olive oil, coarse salt and black pepper.
Cover with aluminum foil and put in the oven for 40-45 minutes.
Remove the foil and continue roasting in the oven for another 20-25 minutes until browned.
Enjoy! :)
For more updates, tips or just to talk about food because it's fun, follow me on Instagram -@mor.is.cooking
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