(adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi)

Serves 4

• 6 tablespoons anise-flavored liqueur (arak, ouzo, pastis, or raki)
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons mandarin juice, freshly squeezed
• 3 tablespoons lemon juice, freshly squeezed
• 2 tablespoons whole grain dijon mustard
• 3 tablespoons light brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 1 organic or free-range chicken, 3-3 ½ pounds, cut into 8 pieces
• 5-6 mandarins, cut into 1/4 inch slices
• 1 tablespoon fennel seeds

Combine the anise-flavored liqueur, olive oil, mandarin juice, lemon juice, mustard, brown sugar, salt and pepper in a large bowl and whisk to combine.  Add the chicken pieces, mandarin slices, and fennel seeds and stir well. Allow to marinate for several hours or overnight in the refrigerator.*

Preheat oven to 450°.

Remove the chicken from the refrigerator 30-60 minutes prior to cooking. Transfer the chicken and the marinade to a shallow baking sheet with the skin side facing up. Arrange the mandarin slices evenly among the chicken. Place the baking sheet in the oven and roast for 35-45 minutes until the chicken is cooked and golden brown. Remove from the oven.

Arrange the roasted chicken and mandarins on a serving platter. If you would like to make a sauce for the chicken. Pour the liquid from the baking sheet into a small sauce pan and bring to a boil over medium-high heat. Turn the heat down to a simmer and cook the sauce until reduced by one-third. Pour the sauce over the roasted chicken and mandarins and serve with plain whole wheat couscous.

* If you are short on time, you can skip the marinating time.

(adapted from César: Recipes from a Tapas Bar by Oliver Said and James Melligren with Maggie Pond)

Serves 4

• 12 ounces chicken breasts, roasted, cooled, and shredded
• 5-6 mandarin slices, roasted and chopped into small pieces
• 2 tablespoons red onion, finely chopped
• ¼ cup flat-leaf parsley, finely chopped
• 2 teaspoons red chili flakes
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon mandarin juice, freshly squeezed
• 1 tablespoon lemon juice, freshly squeezed
• kosher salt
• black pepper, freshly ground

Place the shredded chicken in a large bowl. Add the mandarin pieces, red onion, parsley, chili flakes, olive oil, lemon juice, and mandarin juice. Stir to combine and season with salt and pepper to taste.