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