The original Ottolenghi chicken recipe is prepared with a lot of anis flavors with Arak, roasted fennel, and fennel seeds. This Baked Mustard Chicken with Clementines recipe is inspired by the chef Ottolenghi, from one of my favorite recipes out of the famous ‘Jerusalem: A Cookbook’ (Roasted Chicken with Clementines & Arak).
Spread out the chicken legs on a medium high-sided baking pan, along with all the marinade ingredients. The chicken actually gets a lovely colour from the sauce – it doesn’t just steam cook under the foil but roasts to a lovely deep orange-reddish shade as do the potatoes. Ottolenghi's Chicken Marbella (adapted from SIMPLE): 8 chicken legs, drumstick and thigh attached, skin on (I used 10 chicken thighs w/ skin and bones) 5 garlic cloves, crushed a bunch of fresh oregano, torn, plus extra for garnish 3 tbsp red wine vinegar (I used more) 2 tbsp olive oil

Whisk together the wine and molasses and pour over the meat. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Place in the oven and cook for 50 minutes, basting two or three times, until the meat is golden brown on top and cooked through. To get a crispier skin, once it’s done cooking I put it under the broiler for a few minutes and done.
Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through. Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Poultry JavaScript seems to be disabled in your browser.