Originally Posted by Dawgluver
I can't get to it, Siegal, it wants me to sign up and pay for a subscription to the WSJ.
I too have a bunch of the Cuties, and not into baking, so would also love some ideas!
I cut and paste it from the site
Roasted Chicken With Clementines & Arak
An invention of the authors, this simple chicken dish reflects Jerusalem in the use of arak, a popular anise-flavored liquor, and fennel and citrus, which evoke the region's Mediterranean climate.
Hands-On Time:10 minutes Total Time: About 50 minutes, plus marinating time Serves: 4
6 tablespoons arak (or ouzo or Pernod)
4 tablespoons olive oil
3 tablespoons freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
2 tablespoons grainy mustard
3 tablespoons light brown sugar
1½ teaspoons kosher salt
Freshly ground black pepper
2 medium fennel bulbs, cut lengthwise and then into quarters
1 2-pound organic or free-range chicken, divided into 8 pieces
4 clementines, unpeeled, sliced thin
1 tablespoon fresh thyme leaves
2 teaspoons fennel seeds, lightly crushed Parsley, to garnish
What To Do
1. 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 a few hours or preferably overnight.
2. Preheat oven to 425 degrees.
Transfer 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 minutes. Remove
from the oven.
3. Lift chicken, fennel and clementines from pan and arrange on a
serving plate. Cover and keep warm.
4. 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 1/3 cup. You can degrease by using a spoon to remove some of the fat from the top of the sauce.
5. Pour the heated sauce over chicken. Garnish with parsley and serve.
Adapted from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi, to be published by Ten Speed Press, a division of Random House, Inc.
Write to Katy McLaughlin at email@example.com