Check out these mouth-wa­ter­ing, whole­some recipes from Madeleine Shaw’s new book, A Year of Beau­ti­ful Eat­ing

Women's Fitness (UK) - - Nourish -

Giv­ing your body what it wants is a great way to keep it happy!

Tray baked chicken with tomato and fen­nel

I love a tray bake – you just chuck eve��thing in and leave, and be�o�e you know it you will be tuck­ing into this lovely com�o�ting dish. Chicken is high in p�otein, which makes this a g�eat meal i� you do a lot o� exe�cise be­cause it helps with mus­cle �ecove��. This goes �eally well with rice, ��esh steamed g�eens and �oasted veg­gies.

Serves 4

2 large fen­nel bulbs, cut into ½cm slices 1 red onion, cut into ½cm slices 4 gar­lic cloves, sliced 2tbsp av­o­cado oil or melted but­ter 4tbsp tomato purée 3tsp ground cumin 2tsp fen­nel seeds 8 sprigs of fresh thyme, leaves picked and finely chopped 1 mild red chilli, finely chopped 2 bay leaves 1tsp salt ½tsp freshly ground black pep­per Grated zest and juice of 1 lemon 400g can chopped toma­toes 400ml chicken stock 8 chicken thighs with skin on and bone in

For the top­pings

2tbsp chopped fresh pars­ley 2tbsp chopped ca­pers 1Place all the in­gre­di­ents, apart from the chicken and the top­pings, in a large bowl and stir well. Add the chicken and stir again. If you have time, leave to mar­i­nate overnight in the fridge. 2Pre­heat the oven to 180°C/350°f/gas mark 4. Spread out the chicken thighs and mari­nade mix­ture in a large bak­ing tray and put in the oven. Roast for 50 min­utes, taking out half­way through to baste the chicken. Re­move from the oven and sprin­kle over the pars­ley and ca­pers. Serve hot. 3The chicken can be kept in the fridge for days, or frozen to eat at a later date.

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