Â鶹Éç

Available for over a year

For the marinade: - 70ml Pernod - 4 tablespoons olive oil - juice of 2 clementines - 2 heaped tablespoons wholegrain mustard - 4 tablespoons brown sugar - Few theme sprigs -1 tablespoon fennel seeds - Salt and pepper Then: - 6-8 chicken thighs (skin on) - 6 clementines, sliced - 1kg small baby potatoes - 1 bulb fennel, finely sliced - Few spears of asparagus (optional) Method: 1: Combine all the marinade ingredients in a large bowl, mix well. Add the remaining ingredients and ensure everything is well coated. 2: Leave to marinate for a couple of hours if possible or even overnight. 3: Preheat oven to 170C. 4: Arrange mixture on a deep roasting tray, chicken thighs on top, skin side up. 5: Cover with foil and bake for about 35 mins (basting once during) then remove foil and cook for another 10 minutes or so until the chicken skin is crispy and golden. 6: Pour off juices into a saucepan and reduce until sticky then pour over the chicken and serve.