MAIN DISH / CHICKEN
Chicken Recipe
Contributed by Lisa Barrett
Director, Interdisciplinary Affective Science Laboratory
University Distinguished Professor, Northeastern University
Research Neuroscientist, Martinos Center for Biomedical Imaging
Ingredients
For marinade:
1/3 cup anise-flavored liqueur (Pernod, Sambuca, Ouzo or Arak)
1/4 cup extra virgin 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 (delete this if using Kosher chicken)
1/2-1 teaspoon freshly ground black pepper
For roasting:
3-pound chicken divided into 8 pieces (we prefer pastured birds)
2 medium fennel bulbs, trimmed, cut in half lengthwise and then
again into quarters (16 pieces total)
4 clementines, unpeeled, sliced horizontally into 1/4-inch wheels
(you can use more if you like)
1 tablespoon fresh thyme leaves
2 teaspoons fennel seeds, lightly crushed
Chopped fresh parsley for garnish
Method
1. In a large mixing bowl, whisk together liqueur, olive oil, orange
and lemon juice, mustard, brown sugar, salt and pepper.
2. Add chicken, fennel, clementine slices, thyme and fennel seed.
Mix. Cover and marinate in fridge, ideally overnight (but 2-3
hours will do).
3. Preheat oven to 475 degrees. Get rice started.
4. 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.
5. Remove from oven; lift chicken, fennel and clementines from pan
and arrange on the serving plate. Cover with foil to keep warm.
6. 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.
7. Remove foil from platter and top with heated sauce. Garnish with
parsley and serve.
This recipe comes from Yotom Ottolenghi’s
“Jerusalem: A Cookbook” but we make it all the
time and it is super easy. We even served it at a
dinner party. I recommend to serve it over
jasmine rice.
Peach Glazed Chicken
Ingredients
4 (roughly 1 lb) boneless, skinless chicken breasts
2 1/2 tablespoons of olive oil
1/2 teaspoon of fresh minced rosemary
1/3 cup of brown sugar
2 tablespoons of apple cider vinegar
2 teaspoons of Dijon mustard
3 medium peaches pitted and chopped
1/2 teaspoon of salt (divided)
1/4 teaspoon of pepper
Contributed by Rachel Marcus
Clinical Research Coordinator
Jacob Hooker Lab
Servings: 4
Method
1. Heat a large skillet over medium-high heat.
2. Add 1 tablespoon of the oil to the pan and swirl it around to coat.
3. Sprinkle chicken with ¼ teaspoon salt and pepper.
4. Add chicken to the pan and cook for about 7 minutes per side, or
until cooked through and golden brown. Remove chicken from skillet
and set aside on a plate. Cover with foil to keep warm.
5. Do not clean out the skillet but add another 1 ½ teaspoons oil.
6. Add rosemary; cook for 1 minute or until lightly golden, scraping up
the bits from the bottom of the skillet as you stir.
7. Add brown sugar, apple cider vinegar, mustard, ¼ teaspoon salt, and
peaches; cook 12 minutes or until peaches are softened.
8. Return chicken to the skillet and heat just until warm, spooning
sauce over the meat.
9. Serve and enjoy!
This is a wonderful, easy dinner for the
summer, and is great as leftovers for those
who like to meal prep!
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