Jerusalem
Roasted Chicken with Clementine and Arak
Page 179
Cuisine: Middle Eastern | Course Type: Main Courses
Tags: chicken cooking with alcohol fennel roast chicken chicken with fruit anise clementines
Recipe Reviews
friederike from Berlin,
Bitterness seems to be our fate this week. At least this time, it was only slightly bitter.
The chicken was very nice and smelled heavenly, but the sauce was bitter; we think it was due to the clementines. Which is a pity; there seems to be little you could do about this, at least little we would know. The clementines themselves were kind of standard supermarket fare, not sweet, not bitter, rather dry.
It also has a strong anisy flavour, both from the fennel and the arak/ouzo. We substituted the latter with cognac (my husband: 'because it rhymes with arak!'), and so there was some anise, but not too much either (I don't like anise - if you do, then disregard this comment).
(edited 14th November 2012) (0) comment (0) useful
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