Ottolenghi’s Chicken with Clementines and Fennel

The marinating of the bird, combined with the layering of citrus and anise flavors and high-heat cooking, produces an amazing alchemy that transforms the humble bird into a thing of beauty and real flavor. Try it yourself!

Serves 4-6

  • 1/3 cup anise-flavored liqueur (Pernod, Sambuca, Ouzo or Arak will work)
  • 1/4 cup olive oil
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons grainy mustard
  • 3 tablespoons light brown sugar
  • 1/2 tablespoon kosher salt
  • 1/2-1 teaspoon freshly ground black pepper
  • One 3-pound organic or free-range chicken divided into 8 pieces
  • 2 medium fennel bulbs, trimmed, cut in half lengthwise and then again into quarters (16 pieces total)—  1 fennel and 1 leek are delicious too!
  • 4 clementines, unpeeled, sliced horizontally into 1/4-inch wheels
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons fennel seeds, lightly crushed
  • Chopped fresh parsley for garnish


1. In a large mixing bowl, whisk together liqueur, olive oil, citrus juices, mustard, brown sugar, salt and pepper. Add chicken, fennel, clementine slices, thyme and fennel seed. Turn several times to coat. Cover and marinate in fridge, ideally for several hours or overnight.

2. Preheat oven to 475 degrees. Transfer all ingredients, including marinade, into a large roasting pan. Chicken should be skin side up. Place in oven and roast until skin is browned and chicken is cooked through, about 45 minutes. Remove from oven; lift chicken, fennel and clementines from pan and arrange on the serving plate. Cover with foil to keep warm.

3. Put remaining cooking liquid into a small saucepan; bring to a boil over medium-high heat, and then simmer for about 5 minutes until sauce is reduced. Remove foil from platter and top with heated sauce. Garnish with parsley and serve.

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Zesty Lime Chicken w/Black Beans and Rice (Tasty Team-Nathan Ng)

4 servings

4 chicken thighs ( or equivalent in breasts)

1 cup white rice (I will try brown)

1 1/2 c chicken broth

2 TBLE olive oil

1/2 onion diced

4 cloves garlic, minced

1/2 cup (at least, I would use more) fresh chopped cilantro

1 can black beans drained (equivalent dry, soaked and cooked until just tender even better)

1 lime

salt and pepper to taste


  • Season both sides of chicken with salt and pepper– can add other spices as well
  • In large skillet, add oil and place chicken skin side down for about 5 minutes or until skin is golden brown. Flip chicken and cook for another 3 minutes
  • Take the chicken out and add the onions and cook until translucent.
  • Add the rice, stir to coat in the oil and onions and toast for three minutes.
  • Add the garlic and then pour in chicken stock and place chicken on top of rice.
  • Bring to boil and then cover and simmer for 25-30 minutes or until rice is cooked.
  • Once cooked, take the chicken out and add in the cilantro, black beans and lime juice.  Mix until well-incorporated.
  • Serve chicken over rice and can garnish with more cilantro.

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London Broil (soy sauce based)

First cut deep slits on both sides of the meat.

Cover both sides with a little olive oil.

Rub in fresh garlic and chopped ginger and a bit of chili powder and pepper

Marinade meat in a combination of the following: soy sauce, rice vinegar, balsamic vinegar.

Marinate overnight.  Good to turn at least once.



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Grilled Chicken Rub (Jessica Gavin)



  • 1 1/2 teaspoon kosher salt(8g)
  • 1 teaspoon ground cumin(2g)
  • 1 teaspoon paprika(2g) sweet or smoked paprika
  • 1 teaspoon garlic powder(2g)
  • 1 teaspoon onion powder(1g)
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 2 pounds boneless skinless chicken breasts(908g)
  • olive oilenough to coat chicken and grease grill


    • Preheat grill over medium-high heat (400 to 450ºF / 204 to 232ºC).
    • Carefully grease the cooking grates with the oil.
    • Keep one burner off for indirect heat cooking.
    • In a small bowl combine salt, cumin, paprika, garlic powder, onion powder, black pepper, and coriander.
    • Evenly season each side of the chicken with spice mixture, about 1/2 teaspoon per side.
    • Drizzle olive oil on both sides of the chicken, about 1 teaspoon per side. Rub the oil onto the surface of the chicken to evenly coat.
    • Sprinkle on more seasoning if desired.
    • Place the chicken on the direct heat side of the grill and close the lid.
    • Cook each side for about 5 to 8 minutes, depending on the thickness and type of chicken.
  • Flip the chicken and move over to the indirect heat side of the grill. Cook covered, until the recommended internal temperature is reached and chicken is fully cooked (see notes section).
  • Allow chicken to rest for 5 to 10 minutes before slicing or serving.
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Chocolate-Molasses Cookies

½ cup/115 grams unsalted butter (1
1 tablespoon freshly grated ginger –little less
1 ½ cups/190 grams all-purpose flour
½ cup/45 grams cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon kosher salt
⅓ cup/65 grams granulated sugar
½ cup/120 milliliters molasses
1 large egg
Sanding, Demerara sugar for decoration

Step 1
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Step 2
Melt butter in a small pot over medium heat and add ginger, if using.
Remove from heat and let sit a few minutes while you prepare
everything else.
Step 3
In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon,
ground ginger and salt.
Step 4
In a medium bowl, whisk together sugar, molasses, egg and ginger
butter. Using a spatula, slowly mix into dry ingredients, mixing until
no dry spots remain.
Step 5
Using your hands, roll small balls of dough about the size of a quarter
(dough will be soft — if it is too soft for you to handle, pop into the
fridge for a few minutes to firm up). Roll the balls in the sanding sugar
and place on the prepared baking sheets about 1-inch apart.
Step 6
Bake until just puffed and baked through, 6 to 8 minutes. Let cool
completely before eating.

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