Fennel Orange Chicken
When cooking on Pesach, there are limited options for developing flavor. My mother would squeeze fresh orange juice over everything, which was a great way to add tanginess and sweetness, all at the same time. I've added a few extra elements here for a combination that is perfectly simple and sweet.
Ingredients
2 cups orange juice
3 tablespoons lemon juice
½ cup olive oil, divided
1 cup sweet white wine
8 chicken legs
10 shallots, sliced
Salt, to taste
2-3 bulbs fennel, cut into wedges
2-4 oranges and blood oranges, sliced
Zest of 1 orange
Preparation
In a large bowl, combine orange juice, lemon juice, ¼ cup olive oil, and white wine. Add chicken and toss to coat. Marinate in the refrigerator for up to 2 hours, if desired.
Preheat oven to 375°F.
Place sliced shallots in a large roasting pan and sprinkle with salt. Place chicken over shallots; season with more salt. Distribute fennel and orange slices around chicken. Pour remaining marinade over chicken, fennel, and orange, then finish with orange zest and and remaining ¼ cup olive oil.
Cover and cook for 45 minutes, then uncover chicken and roast for another hour.