Throughout the month of January, I purchased Page Mandarins grown in California from my local market. Page Mandarins have deep orange flesh and rinds with a flavor that is intense and sweet; these mandarins are one of the best varieties for juicing and eating out of hand. Page Mandarins are typically available from January through March.
I love the roasted chicken with clementines and arak recipe in Jerusalem: A Cookbook. Last week, I made this recipe with mandarins instead of clementines, Turkish raki instead of Lebanese arak, and omitted the fennel bulbs. I paired the roasted chicken with mandarins with plain whole wheat couscous for a warm and delicious dinner on a cold night.
Roasted Chicken with Mandarins
(adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi)
- 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.
I thought it would be delicious to use the extra roasted chicken and mandarins to create a new variation of spicy chicken salad. The recipe turned out so delicious that I think I will double the roasted chicken and mandarins recipe in the future in order to ensure extra chicken for lunch the next day.
Spicy Chicken Salad with Mandarins
(adapted from César: Recipes from a Tapas Bar by Oliver Said and James Melligren with Maggie Pond)
- 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.
I made this recipe and was thrilled with how it turned out. The flavors were incredible and the chicken was moist. I was worried that marinating it for less than three hours wouldn’t bring out enough flavor, but to my relief that amount of time was fine. Also, I used Pernod instead of raki because that’s what was in the cupboard. I served it with the little gems salad from Alice + Waldo and my friend made the cauliflower cake from Ottolenghi’s Plenty More. I would definitely make this recipe again!
I have not tried the cauliflower cake…it sounds good! I am happy you made and enjoyed the recipe.