I honestly haven’t made Chicken Thighs very often. There is one other chicken thighs recipe on the website and I’m pretty sure that is the only other time that I’ve made them. This recipe though, if I do say so myself, I blew out of the water!! It smelled UNBELIEVABLE and tasted even better. It’s perfect for winter with its savory sweetness and heat.
This recipe I read in the Jerusalem cookbook for my client I nanny for. I changed it around a bit for ease of access, the original had some ingredients I couldn’t find.
Prep Time: 20 minutes
Yield: 4-6 servings
4-6 chicken thighs
1/2 cup olive oil
1/4 cup freshly squeezed Clementine Juice
1/4 cup lemon juice
4 tbsp mustard (I used dijon)
4 tbsp light brown sugar
4 clementines cut horizontally in 1/4 inch slices
2 tsp fresh thyme leaves
2 1/2 tsp fennel seeds crushed slightly
salt and pepper
Set oven to 475
Mix together the olive oil, brown sugar, lemon juice, clementine juice and mustard.
Put the chicken thighs in a glass casserole dish and pour the marinade over it. Cover with plastic wrap and refrigerate overnight if possible, or at least two hours.
Cover a deep roasting pan in foil and arrange the chicken thighs on the pan, arrange the clementines over and around the chicken. Pour the rest of the marinade over the chicken. Sprinkle the thyme and fennel seeds over the chicken. Sprinkle salt and pepper over as well.
Put the pan in the hot oven and roast the chicken for about 35-45 minutes or until the chicken is brown.