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Not sure what to make for dinner?  Need a new dish to take to a potluck or to share with the neighbors?  Want to explore new ingredients at the Co-op? Check out a few great ideas below.




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photo credit: Todd Coleman 


Roasted Chicken with Clementines & Arak


Fresh fennel bulbs and clementines provide exactly the right sweet accents to complement the savory thyme and the bite of the mustard and arak (a fennel liqueur).  A bold yet perfectly blended flavor experience!




Early Summer Salsa


Quick, cool, and delicious, this salsa is sure to be a hit at potlucks and picnics all summer long!




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Roasted Chicken with Clementines and Arak

Submitted by PFC general manager Chris Dilley
6.5 tbsp arak, ouzo, or Pernod (we make our own with fennel seed and everclear!)
4 tbsp olive oil
3 tbsp freshly squeezed clementine juice
3 tbsp freshly squeezed lemon juice
2 tbsp grain mustard (Local Folks Foods or Eden Brown work great!)
3 tbsp light brown mustard (I've used dark and it works just as well)
2 medium fennel bulbs, each trimmed and cut into 8 wedges
1 three-pound chicken, cut into 8 chunks, or 8 skin-on, bone-in thighs 
4 clementines, unpeeled cut into 1/4 inch slices
1 tbsp thyme leaves
2.5 tsp fennel seeds, lightly crushed
salt and black pepper
chopped parsley to garnish


Put the first six ingredients into a large bowl and whisk in 2.5 tsp salt and 1.5 tsp black pepper. Add the chicken, fennel wedges, clementine slices, thyme and fennel seeds. Stir well with your hands and leave to marinate in the fridge for 1-12 hours.


Preheat the oven to 475. Put the chicken, fruits and marinade into a 12x14 baking dish, chicken skin side up. Once oven is at temp, roast for 35-45 minutes, until chicken is browned and at temp (165). Arrange on a dish, pour sauce over chicken and fruits, garnish with parsley and serve with plain brown rice. Serves 4.
Source: Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi