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Winter Citrus | Mandarins

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)

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.


Mandarins | Roasted Chicken with Mandarins served with Plain Whole Wheat Couscous

Mandarins | Roasted Chicken with Mandarins served with Plain Whole Wheat Couscous

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)

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.





  1. shauna

    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!

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