Since the beginning of the year we’ve barbecued nearly every day. We’ve had lots of fun trying different things for breakfast, lunch or dinner sometimes using both a gas BBQ and a charcoal one depending on what we were cooking.
Ottolenghi and Tamimi’s cook book ‘Jerusalem’ is a current favourite. I took inspiration from that for this chicken dish. We cooked it on the BBQ but you could just as easily roast it in the oven.
- Ingredients & Method:
- 1 free range chicken
- Juice and zest of 2 oranges
- Juice and zest of 1 lemon
- 100-150ml Pastis
- 5-6 tbsps of olive oil
- 2 tsp coriander seeds, crushed
- 4 tsp fennel seeds, crushed
- ½ tsp cayenne pepper
- Salt and pepper
- 5-6 cloves of crushed garlic
- Sprigs of fresh thyme
- 1 tbsp brown sugar
- 1 tbsp Dijon mustard
- 3-4 fennel bulbs cut into wedges
- 3-4 navel oranges sliced into rounds
In a bowl mix all the ingredients except the chicken, fennel bulb wedges, orange slices and thyme. Marinate the chicken, fennel and orange in the mix for a few hours (not essential).
Heat your lidded BBQ to about 180°C. Place the chicken and everything else except the fennel and orange in a foil baking dish. Put that on the BBQ grill and put down the BBQ lid. The chicken should take about 1 hour 15 minutes to cook.
About half way through the cooking time add the fennel wedges and orange slices. Baste the chicken with pan juices. If there doesn’t seem to be enough liquid, add a little white wine, water or chicken stock.
When the chicken is ready leave it to rest for a few minutes. Serve with the fennel, oranges and pan juices.