Orange Chicken

Name: Orange Chicken
Total time: 1 h
Yield: 6
Cuisine: Israeli,Signature Cuisine
Ingredients: Whole chicken: 1.3 kg; Fennel bulb: 2; Orange: 2; Extra Virgin olive oil: 4 tbsp. of; Orange juice: 3 tbsp. of; Lemon juice: 3 tbsp. of; Whole grain mustard: 2 tbsp. of; Brown sugar: 2 tbsp. of; Salt: 2.5 tsp. of; Grounded black pepper: 1.5 tsp. of; Thyme dried: 1 tsp. of; Fennel seeds: 2.5 tsp.

Features:

Cuisine:

1 hour
Serves 6
Medium

Ingredients

1.3 kg Whole chicken
2 Fennel bulb
2 Orange
Bio
Marinade:
4 tbsp. of Extra Virgin olive oil
3 tbsp. of Orange juice
3 tbsp. of Lemon juice
2 tbsp. of Whole grain mustard
2 tbsp. of Brown sugar
2.5 tsp. of Salt
1.5 tsp. of Grounded black pepper
1 tsp. of Thyme dried
2.5 tsp. Fennel seeds
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Directions

The holidays are approaching, and it’s good to have an unusual, bright, delicious, yet easy to make poultry recipe on hand!

Yes, this is it! The chicken is marinated with oranges and fennel (you can use celery stalks and carrots if you can’t find fennel) and then baked in the oven. One – two and a super dish on the table surprises guests.

Bon Appétit!

It’s a recipe from Jerusalem: A Cookbook by Yotam Ottolenghi.

The original recipe also adds 100 ml of anise strong alcohol to the marinade, you can try it!

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Steps

1 Done	Cut the chicken into eight pieces, leaving the bones and skin on. Then, cut the fennel bulbs in half and each half into four slices. Wash the oranges thoroughly and cut them into 5 mm thick slices with their skins.
2 Done	Mix the marinade ingredients. Place chicken, oranges and fennel in a large bowl. Pour the marinade onto them, stir so that all pieces are covered. Leave them to marinate overnight or for at least 3 hours.
3 Done	Preheat the oven to 220 degrees Celsius. Place all the ingredients from the bowl into a large baking dish. The size should allow you to put the chicken and vegetables in a single layer. Put the chicken skin side up. Then, place it in the oven and bake for about 40 to 45 minutes. During this time, the chicken should become soft with golden-brown skin.
4 Done	When the chicken is done, take it out of the oven, transfer the chicken, fennel and oranges to a serving dish and cover with tin foil to keep it warm. Pour the juice left on the bottom of the baking dish into a saucepan, bring to a boil and evaporate by about a third at a medium boil. You should get a liquid sweet and sour sauce, which has just begun to thicken. Pour it over the chicken and vegetables. Let's serve! Bon Appétit!