Fregola Sarda alla vongele (fregola with clams)

For ➋

200 g fregola Sarda

500 g vongele clams

3 cloves of garlic, pressed or chopped

1 sweet onion, finely chopped

2 stalks of celery, finely chopped

15 cl white wine

100 g Parmigiano

2 tbs mascarpone

zest of 1 lemon

handful of parsley, finely chopped

salt & pepper

olive oil

Fry the onion and garlic in a dash of olive oil over medium heat until they start to colour. Add the celery and let it stew a little. Rinse the clams well under cold water and let them drain. Add them to the pan and deglaze with the white wine. Let them cook for 3-4 m with the lid on until the clams open. Remove them with a slotted spoon, so that the cooking liquid remains in the pan. 

In the meantime, cook the fregola as indicated on the packaging (probably 10 m). 

Let the clam juice in the pan simmer for another 2-3 m for extra flavour. 

Add the cooked fregola to the pan with the reduced clam juice. Stir in the mascarpone, salt and pepper, chopped parsley and grated Parmigiano. Add the clams (either shelled or with shells). Finish with some extra pepper, a drizzle of olive oil and some more parsley.

♥︎Spicy Moroccan carrots

For ➍-➏
500 g carrots

marinade:

juice of ½ lemon (2 tbs)

3 large garlic cloves

¼ cup fresh parsley, finely chopped

¼ cup fresh coriander, finely chopped

4 tb olive oil

1 ts honey

1 ts sweet paprika

½ ts hot paprika

½ ts ground cumin

½ ts salt

Peel carrots. Cut into 1.5cm slices. Cover with hot salted water. Bring to the boil. Reduce heat and cover. Simmer for 15m. Drain and steam.

Crush garlic with salt to a paste. Thoroughly mix all marinade ingredients in a bowl.

Add warm carrots to marinade. Toss gently to coat

Cover and refrigerate for 1-2 h, stirring occasionally.

♥︎Tajine with cod & sweet potato

For ➋ 

 500 g skinless cod fillet 

2 onions, in half rings 

1 sweet potato, cubed 

15 cl fish stock 

15 cl passata 

2 cloves of garlic, finely chopped 

½ red pepper, in strips 

½ orange pepper, in strips 

1 red chili pepper 

1 tin of chickpeas 

olive oil 

 marinade: 

1 handful of coriander, finely chopped 

1 handful of flat-leaf parsley, finely chopped 

1 tsp baharat (Arabic spice mix) 

1 dash of olive oil 

½ preserved lemon, finely chopped peel 

Put the coriander, parsley, baharat, olive oil and preserved lemon in a bowl.  Stir everything well. Marinate the cod fillets in the oil for a while. Or put them together in the fridge for 30 m. 

Put some olive oil in the tajine and fry the onion in it. Add the sweet potato cubes and season with salt and pepper. Deglaze with the fish stock and the passata. Put the lid on the tajine and let it cook for 10-15 m. After 5 m, add the pepper strips. 

Then add the garlic, the chili pepper and the pieces of fish, together with the marinade (optional). Let it cook covered for the rest (depending on the thickness of the fish, 15-20 m). 

Pat the chickpeas dry between two pieces of kitchen paper. Put a pan on the stove and heat a dash of olive oil in it. Fry the chickpeas with, if desired, some more coriander, mint and baharat. Put the chickpeas in a jar and serve with the tagine on the table.

Za'atar chicken pilav with pistachios & pomegranate

For ➍

4 chicken legs

2 cloves garlic

1 tbs lemon juice

3 tbs za'atar

70 g pomegranate seeds

1 bunch flat leaf parsley

1 bunch of dill

4 tbs olive oil

50 g butter

2 large yellow onions

250 g basmati rice

40 cl poultry fond

75 g green pistachios

1 ts pilipili

1 bunch coriander

Peel the garlic and finely chop.

Cut the chicken thighs in half at the joint and place in a bowl. Drizzle with olive oil and lemon juice. Sprinkle with 1 tbs salt and the garlic snippets. Toss together and refrigerate for min. 2 h.

Preheat the oven to 180°C.

Bake the chicken ± 7 m with the skin side down golden brown and crispy in a roasting pan.

Arrange in a baking dish, sprinkle the skin side with za'atar and roast for another 10 m.

Deglaze the casserole with poultry stock and heat.

Peel the onions and cut into fine half rings. Coarsely chop the pistachios.

Rinse the rice under running water until the rinse water is clear. Preheat the butter and oil in a shallow wide cast iron pot. Add the onion rings, sprinkle with salt and fry for 15 m until caramelised. Stir in the rice, pistachios, pilipili and warm poultry stock. Season with salt and pepper. Arrange the chicken on top of the rice. Pour the juices from the baking dish over.

Place in the oven for 45 m until the rice is soft. Cover the pan and let rest for 5 m.

Finely chop the parsley leaves, coarsely chop the coriander and dill and sprinkle over the chicken together with the pomegranate seeds. Serve.

Soba & shimeji

For ➍
200 g soba noodles*
10 cl oil
2 garlic cloves, minced
150 g shimeji mushrooms, base discarded, mushrooms separated
1 tbs soy sauce
2 ts miso paste
salt & pepper
2 tbs finely minced parsley

Bring a large saucepan of water to a boil. Cook the noodles according to package instructions.

Meanwhile, heat the oil in a skillet over a low heat. Add the garlic cloves. Saute until fragrant, about 30 s.

Turn up the heat.

Add the shimeji mushrooms. Saute until the mushrooms are soft. Lower the heat. Add 1 tbs of noodles' cooking water, the soy sauce, and the miso paste. Stir until the miso is dissolved well. Adjust seasoning with salt and pepper. Leave the sauce to simmer.

Wash the noodles with cold water to remove the starch. Drain the noodles and add them to the sauce.

Stir well to coat every noodle. Serve with chopped parsley.

*Use spaghetti instead.

The shimeji mushrooms grow on the base of trees. They're very tasty, with a peppery flavor, but should not be served uncooked. They're great in stir-fries, or with fish, scallops or white meat. The pioppini mushroom is the European variety.
Read another shimeji recipe.

Salmon fillet with beech mushrooms & green risotto

For ➍ 

150 g white & 150 g brown beech mushrooms (shimeji mushrooms) 

4 pieces  salmon with skin

300 g risotto rice

1 l stock

1 tsp turmeric 

100 g frozen peas 

1 bunch parsley or chervil, finely chopped 

2 tbs ground Parmigiano 

1 shallot 

olive oil 

3 lumps butter 

1 onion, cut 

5 cloves of garlic, sliced 

Fry the onion and 2 cloves of garlic in the oil for a few m. Add the rice and make sure it is well mixed with the oil. Extinguish with a dash of wine and let the alcohol evaporate. Add the stock, pepper and turmeric and simmer under the lid over a low heat for 15 m. Add the frozen peas and let it cook for a further 5 m. Add the finely chopped parsley or chervil along with the cheese and the knob of butter to the rice, heat well and season if necessary. 

Cut the feet of the beech mushrooms because they are tough, but use the stems. Heat the oil and fry the shallot and 3 cloves of garlic. Add the mushrooms and cook for 5 m. Add pepper and salt.

Season the salmon with salt and pepper. Heat the oil with the butter and fry the salmon skin side down in the pan for a few m. Brown the salmon briefly and firmly on the other side. The salmon can still be pink on the inside, but salmon that has been baked for too long is dry. 

Spoon rice in a deep plate, then dress the salmon and mushrooms. Finish with parsley, chervil and possibly violets.

Fennel salad with feta, pomegranate seeds & sumac

For ➍
½ pomegranate
2 medium fennel bulbs
1½ tbs olive oil
2 ts sumac, plus extra to garnish
juice 1 lemon
4 tbs tarragon leaves
2 tbs coarsely chopped flat-leaf parsley
70 g Greek feta, sliced
salt & black pepper

First remove the seeds from the pomegranate.*
Cut the stems with the leaves of the fennel bulbs, keep some green behind to garnish. Cut the root disc from the tuber but leave enough to hold the slices together. Cut the tuber lengthwise into very thin slices**
In a bowl, stir together the olive oil, sumac, lemon juice, herbs and some salt and pepper. Add the fennel slices. Taste whether salt and pepper need to be added, but keep in mind that the feta is already salty.
Arrange the fennel slices with the feta and the pomegranate seeds on the plate.

*It is best to halve it along the bellly. Take it firmly in your hand with the cut side facing your hand. Beat on the skin with a wooden spoon over a bowl. Do not hit too hard, otherwise you will bruise the kernels and tear the skin. Magically only the seeds fall out. Remove any white film that comes with it.
**A mandolin is super handy for this.

A zen risotto

For ➍*
225 g butter
1 clove garlic, chopped
225 g fresh shallots, chopped
50 g fresh oregano, chopped
8 bay leaves
450 g shiitake, torn**
1 kg Arborio rice***
50 cl dry white wine
1 l warm chicken stock (not boiling)****
20 cl olive oil
50 g parsley
100 g grated Parmigiano cheese

Melt the butter. Add shallots (with oregano, bay leaves) and stir 5 m until translucent.
Add shiitake and cook for 5 m.
Add rice and stir to coat. Add wine and simmer until most of the wine is absorbed.
Stir in stock in small portions until rice is ready (20 m). It might not be necessary to use all stock***.
Put on serving plates, with a few spots of olive oil, add parsley. Add Parmigiano.

*As a main dish. Half the quantities as an entrée or side-dish.
**When using dried shiitaken let them simmer in boiling water for 40 m. Use the liquid as apart of the stock.
***Or any slow cooking risotto rice. Not suitable for sushi rice if creamy aspect is wanted.
****Use a vegetable stock to make this a veggie dish. Probably you'll need only 70 cl. Save excess fluid to make another dish.

Read the tip on making a quick risotto.

Lebanese fattoush salad

For ➍
2 loaves pita bread
extra virgin olive oil
½ ts sumac, more for later
salt & pepper
1 heart of Romaine lettuce, chopped
1 (seedless)cucumber, chopped
5 Roma tomatoes, chopped
5 green onions (both white and green parts), chopped
5 radishes, stems removed, thinly sliced
2 cups chopped fresh parsley leaves, stems removed
1 cup chopped fresh mint leaves (optional)
lime vinaigrette:
1½ lime, juice of
7 cl extra virgin olive oil
salt & pepper
1 ts ground sumac
¼ ts ground cinnamon
scant ¼ ts ground allspice

Toast the pita bread in your toaster oven until it is crisp but not browned.
Heat 3 tbs of olive oil in a large pan. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper and ½ ts of sumac. Remove the pita chips from the heat and place on paper towels to drain.
In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
To make the lime vinaigrette, whisk together the lime juice, olive oil and spices in a small bowl.
Dress the salad with the vinaigrette and toss lightly.
Add the pita chips (and another generous pinch of sumac, if you like) and toss one more time.

Battuto for meat stew or soup

For ➍
1 onion, chopped
1 carrot, chopped
2 tbs celery leaves, chopped
1 tbs parsley, chopped
2 cloves garlic, chopped
2 tbs chopped pork*
olive oil

Mix and brown in hot olive oil. 
Use as a base for a meat stew, or add some more vegetables and broth to make a soup.

*Optional.

In Roman cooking, a battuto is an initial preparation, that can be developed into a sauce, a stew or a soup. This basic battuto works also well a pasta sauce.
The ingredients are flexible, as in an Italian fish parcel.
The minestra col battuto soup uses a finely cut battuto, with onion, celery, garlic and a bit of parsley and basil added for more flavour. Read the Lazio variation.

Minestra col battuto alla Romana (Lazio mince soup)

For ➍
100 g pork meat (cheek)
¼ onion
1 clove garlic
parsley
celery
extra virgin olive oil
grated pecorino cheese
1.5 l beef broth
small pasta
salt & pepper

Mince pork, onion, celery, parsley.
Fry slightly vegetables and mince in oil.
Add beef broth and bring to boil.
Add pasta and cook till done.
Serve with pecorino cheese.

This Lazio (the region around Rome) soup uses a battuto as a base. Read more on battuto.
Read more battuto recipes: battuto, Italian fish parcel, Ligurian pasta pine nut sauce.

Poulet Père Lathuille (quick Paris sautéed chicken fricassé)

For ➍-➏
500 g firm potatoes
2 tbs peanut oil
4 chicken legs (drumstick and thighs)
20 g butter
1 dl of chicken stock
250 g white Paris mushrooms*
3 sprigs flat parsley
salt & pepper

Pre-heat the oven at 210°C.
Peel the potatoes, rinse them and cut them in thin slices.
Oil the bottom and sides of a 24 cm pan, and fill it with potatoes in several layers, salting between layers.
Slip in the oven and cook for about 30 m, until the potatoes are golden brown.
Remove the skin from the chicken legs and cut the flesh into large cubes.
Cook the mushrooms cut in 2 or 4, in the sauté pan and set aside.
Brown the chicken pieces in a frying pan, in butter, salt and pepper.
put aside. Pour the stock in the pan and deglaze the cooking juices.
Put the chicken pieces in the pan again and add the parsley by stripping.
Let simmer for 10 m.
When the potatoes are golden brown, add the chicken and mushrooms to the pan.
Turn over on a plate and serve hot.

*Or use artichokes as in the original recipe.

This is a quick and easy version of a classic Paris dish.
The original recipe of chicken with potatoes and artichokes reminds us that Paris and its surroundings were once full of artichokes. It remains attached to a Parisian guinguette, created in 1765. This establishment, located near the barrier of Clichy, outside the city walls, was known for its sautéed chicken, but also for its tripes in the fashion of Caen and a cellar with excellent wines. On March 30, 1814, during the fall of the Empire, Marshal Moncey installed his command post there, in a show of honour against the coalition armies. Père Lathuille distributed all his provisions and bottles to the French soldiers, so that the enemy could not take them. This "patriotic" act will contribute to the success of his restaurant once peace returns. In 1906, the guinguette became a café-concert. These days, number 7 avenue de Clichy (the former grande rue des Batignolles, houses a movie theatre, le Cinéma des Cinéastes.
Manet painted the guingette in 1880./blockquote>

Salade niçoise with maatjes

For ➍ 

4 maatjes (marinated herring fillets)
4 eggs
200 g extra fine princess green beans
250 g cherry tomatoes (or sun-dried tomatoes)
1 yellow pepper
1 red pepper
1 bunch scallions
600 g new potatoes
100 g black olives
1 tbs fine sugar*
4 tbp olive oil
4 sprigs fresh thyme
pistou with 4 sprigs of basil**
salt and pepper
dressing:
250 g natural yogurt
2 tbs old-fashioned mustard
5 tbs olive oil
⅓ bunch flat parsley**
pepper & salt
4 sprigs oregano

Preheat the oven to 200°C. Clean the spring onions and cut the baby potatoes into 2. Peel the peppers and cut them into strips.
Cover the oven plate with baking paper and arrange the potatoes on top, with the cutting edge down. Prick holes in the cherry tomatoes with a knife and add them, together with the spring onions, the olives and the bell peppers. Drizzle with olive oil, season with salt and pepper, dust with sugar and sprinkle with thyme and oregano. Bake for 25 m and allow to cool.
Remove the tops of the beans and boil them for 5 m in salted boiling water. Scare them in ice cold water.
Dip the eggs in boiling water. Depending on their size, drain them after 7 to 8 m of cooking time and let them scare in cold water.
Make the dressing: mix the finely chopped parsley** with the other ingredients.
Peel the eggs and cut into 2. Arrange the grilled vegetables and beans on the plates or in a large bowl. Add the eggs, the maatjes and the basil.
Sprinkle with a little dressing and serve.

*Optional.
**Or mix the parsley and the yogurt with the hand blender, instead of chopping finely.

Soy salmon & lime tacos

For ➍
4 salmon fillets
3 tbs soy sauce
2 tbs sunflower oil
2 tbs sesame seeds
juice ½ lime
salt & pepper
pinch of garlic salt
easy guacamole:
2 avocados
½ lime
½ lemon
salt & pepper
fresh chilli (optional)
mango & watermelon salsa:
1 mango
¼ small watermelon
¼ red onion
few sprigs of parsley leaves
1 ts honey
garnish:
3 tbs pomegranate seeds
5 tbs sour cream & chives dip
2 radishes
3 tbs dried crispy onions

Place the salmon on a baking tray lined with foil or baking paper and pour over a few glugs of sunflower oil, 2 tbs of soy sauce, a handful of sesame seeds, garlic salt, pepper and a squeeze of half a lime. Making sure both sides are coated with the sauce, bake skin-side down for 20 m until the flakes come away with a fork easily.
Whilst the salmon cooks in the oven, prepare your accompanying ingredients.
-(Guacamole) Halve and stone 2 avocados and use a spoon to scoop out the flesh into a bowl. Mash with a pinch of salt, pepper, a squeeze of lemon and lime and some chilli, if desired.
-(Salsa) Finely dice parsley, mango, watermelon and red onion for the salsa. Squeeze some lime and a tiny drizzle of honey and mix well.
Place small soft flour tortillas on a dry hot pan for 30 s to warm through.
Assemble salmon taco with guacamole and pomegranate seeds: spread guacamole over the base of the taco spoon over some of the salsa and add some salmon flakes on top. To garnish sprinkle some pomegranate seeds and some chopped parsley.
Assemble salmon taco with sour cream and chives: start with sour cream and chives spread over the taco base, spoon over the salsa and layer salmon flakes. Add thinly sliced radishes and garnish with some chopped parsley.
Serve with corn on the cob cut up into pieces, and quartered fresh limes.

Lemon herb salmon & zucchini

For ➍
4 zucchini, chopped
2 tbs olive oil
salt & freshly ground black pepper
2 tbs brown sugar, packed
2 tbs freshly squeezed lemon juice
1 tbs Dijon mustard
2 cloves garlic, minced
½ ts dried dill
½ ts dried oregano
¼ ts dried thyme
¼ ts teaspoon dried rosemary
4 salmon fillets
2 tbs chopped fresh parsley leaves

Preheat oven to 200°C. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.
Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.
Place into oven and cook until the fish flakes easily with a fork, about 16-18 m.
Serve immediately, garnished with parsley, if desired.

Tajine of chicken, carrots & cumin

For ➍
600 g chicken fillet, cut into 4 cm cubes
250 g carrots, cut into sticks
2 onions, coarsely chopped
2 cloves garlic, finely chopped
4 tbs olive oil
1 tbs salt
1 tbs ground cumin
½ ts ground black pepper
½ ts cinnamon powder
½ ts ground coriander
¼ ts ground nutmeg
1 glass water
2 tbs chopped flat parsley
2 tbs finely chopped fresh coriander
¼ ts ground cumin

Put the oil, onion, garlic, herbs and salt in a tajine dish (if necessary replace with ordinary or cast iron frying pan with a well-closing lid).
Place the container on medium heat.
Add the cubed chicken, carrots and 2 tbs of water after a few m.
Put the lid on the pot or pan and simmer for 30 m on a low heat. Check now and then if there is enough cooking liquid. If not, add a little water.
Finish when the chicken and carrots are cooked, with leaves of flat parsley, coriander and cumin.

Chicken piccata

For ➍
2 boneless, skinless chicken breast halves, butterflied (halved horizontally)
30 all-purpose flour, sifted
coarse salt & freshly ground pepper
2 tbs olive oil
3 tbs unsalted butter
2-3 tbs dry white wine
3 tbs fresh lemon juice
2 tbs salt-packed capers, soaked in water for 20 m, then drained, rinsed, & drained again
1 tbs chopped fresh flat-leaf parsley

Place chicken between plastic wrap or in plastic bag. Pound evenly until about 0.5 cm thick.*
Spread flour in a shallow dish; season with 1 ts salt and ¼ ts pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.
Heat the oil and 1 tbs butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 m for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 s. (If the liquid is reducing too quickly, before all the browned bits have been incorporated, remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tbs butter and swirl until melted and combined, then add parsley and season with salt as desired.***
Immediately pour the sauce over the chicken, and serve.***

*Or put the chicken between sheets of wax paper. Pound it with a hammer or a pan or use a rolling pin.
**Shallots or garlic can be added with capers and slices of lemon. After reduction, butter is stirred in to finish the sauce.
***Serve it, like the Italians, after the pasta as secondo. Serve with vegetables or a salad.

Several authorities believe the name veal piccata, like chicken Parmesan and pasta primavera, was coined by Italian Americans in the United States in the 1930s.
Piccata is an Italian word, the feminine form of the word piccato, meaning 'larded'. It is also spelled picatta or pichotta. It is a translation of the French piqué, participle of piquer. When used in reference to a way of preparing food, particularly meat or fish, it means 'sliced, sautéed, and served in a sauce containing lemon, butter and spices'. In Italian, piccata dishes are often referred to using the umbrella term, scaloppine, of which piccata constitutes just one variety.
Traditionally, the Italians use veal (piccata di vitello al limone) or swordfish (pesce spada con capperi e limone). In the USA, the best known dish of this sort uses chicken (hence: chicken piccata). In the United States, it is usually served with a starch, such as pasta, polenta, or rice.
Try a quick chicken piccata recipe.

Ossobuco alla Milanese (Milanese veal shanks)

For ➍
2 tbs olive oil
25 g flour, to dust
4 pieces of veal shank, about 4 cm thick
50 g butter
1 onion, finely chopped*
1 carrot, finely chopped*
1 celery stick, finely chopped*
1 head of garlic, cut horizontally
2 strips of lemon zest
4 sage leaves
20 cl white wine
20 cl chicken stock
flour
gremolada

Set a casserole dish wide enough to hold the meat in one layer over a high heat. Add the oil. Put the flour on to a small plate and season generously, then use to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.
Turn the heat down and add ¾ of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, lemon zest and sage to the pan and cook for a few m more.
Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.
Turn the heat right down, cover and simmer for 1½ to 2 h, carefully turning the meat over every 30 m, until it is tender enough to cut with a spoon. Meanwhile, mix together the gremolada ingredients.
Dot with the remaining butter and allow to melt into the sauce, then serve with the gremolade and risotto alla Milanese or wet polenta.

*Double the vegetables for a tastier result.

This recipe was suggested by the Guardian to be the best Milanese ossobuco, after comparing several recipes.
https://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/06/how-to-cook-perfect-osso-buco.

Gremolada 2

For ➍
1 unwaxed lemon, zest finely grated
1 garlic clove, very finely chopped
3 tbs flat-leaf parsley, finely chopped
pinch of sea salt

Mix together ingredients.
Serve with ossobuco alla Milanese.

Try a slightly different gremoloda, mostly used when making tomato-based ossobuco.

Roasted chicken with clementines & arak

For ➍
6 tbs arak (or ouzo or pernod)
4 tbs olive oil
3 tbs freshly squeezed orange juice
3 tbs freshly squeezed lemon juice
2 tbs grainy mustard
3 tbs light brown sugar
1½ ts kosher salt
freshly ground pepper
2 medium fennel bulbs cut lengthwise, then into quarters
8 chicken thighs (about 1.3 kg)*
4 clementines, unpeeled, sliced thin
1 tbs fresh thyme leaves
2 ts fennel seeds, lightly crushed
parsley, to garnish

In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat. If time allows marinate chicken for several hours or preferably overnight.**
Preheat oven to 220°C. Tranfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin side up. Roast until chicken is browned and cooked through, 35-45 m.*** Remove from the oven.
Lift chicken, fennel and clementines on a serving plate. Cover and keep warm.
Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 8 cl (⅓ cup). You can degrease by using a spoon to remove some of the fat from top of the sauce.
Pour heated sauce over chicken. Garnish with parsley and serve. Serve with jasmine rice. Or with Greek lemon roasted potatoes.

*Or 1 large organic or free-range chicken, about 1.3 kg, divided into 8 pieces.
**Omit the marinade. Put the chicken and marinade in oven when it is pre-heating.
***Vegetables and fruit might be a little bit overcooked with this time-schedule. Add vegetables and fruit 10-15 m after chicken and marinade to have them crispier. When fowl meat is cut in smallish pieces (4x4 cm), all the cooking can be finished in some 20 m.
Otherwise, or when the chicken is not cooked through after this time, remove chicken and give it a microwave heat burst (1 m/ 100 g).