Seitan chicken drumsticks with clementines and ouzo

Ingredients for 3 servings:

• 6 seitan chicken drumsticks
• 11 cl ouzo or arak
• 4 tbsp olive oil
• 3 tbsp orange juice, freshly squeezed
• 3 tbsp lemon juice
• 2 tbsp mustard, grainy
• 3 tbsp, heaped coconut blossom sugar
• 1 yellow beet(s)
• 1 parsnip(s)
• 1 zucchini
• 1 bell pepper(s), red
• 3 clementines
• 1 tbsp thyme, dried
• 2 tsp fennel seeds
• ½ bunch parsley
• e.g. sea salt
• 1 tsp pepper, green, ground
• 200g pasta

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegan

For the marinade, combine the ouzo, olive oil, orange and lemon juice, mustard, sugar, 2 teaspoons of salt, and pepper in a bowl. Wash and peel the vegetables, and cut into large cubes. Slice the clementines. Add everything to the marinade along with the chicken thighs and thyme, mix, and let it sit for a few hours. Preheat the oven to 220°C (top/bottom heat). Pour everything, including the marinade, into an ovenproof dish and spread evenly. Bake in the hot oven for 45 minutes, until cooked through and browned. Meanwhile, cook the pasta according to the instructions. Arrange everything on a plate and serve.