Baked fennel chicken

Name: Baked fennel chicken
Cook time: 20 min
Yield: 4

with roasted courgette and mint raita

Ready in around 20 mins

RECIPE FACT:

Fennel seeds contain a number of minerals, including calcium; they also contribute some fibre and vitamin C to the diet.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 200°C (FAN BAKE).
1. TO COOK THE VEGETABLES AND THE CHICKEN:

Line an oven tray with baking paper. Cut the courgettes into 1 cm slices on the diagonal and place on the lined oven tray with the chickpeas. Spray with oil and season with salt. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into 4 evens sized pieces and place on the oven tray. Pour the fennel marinade over the chicken, turning to coat and bake in the preheated oven for 12-15 mins or until chicken is cooked through.
2. TO PREPARE THE SALAD:

Peel the cucumber and dice into 1 cm cubes and place in a salad bowl with the spinach and baby kale. Just before serving, pour in half the mint raita, season with salt and pepper and toss to combine.
TO SERVE:

Spoon spinach and baby kale onto plates. Top with fennel baked chicken, courgette and chickpeas. Drizzle with the remaining mint raita and sprinkle over garam marsala cashews.