Chicken with fennel seeds and smoked paprika is a staple mid-week supper in my house. I serve it with potato wedges and tzatziki or slice it and put on top of green leaf salad. Even though the marinade is quite thick, the chicken is moist with plenty of jus in the pan. You can add a little cream to the jus to make a thicker sauce.
The fennel seeds add a wonderful aniseedy flavour to the meat. They work really well in a tomato pasta sauce too.
A handful of asparagus spears (cut the thicker part of the stem into slices)
Salt and pepper
Whisk all marinade ingredients in a shallow bowl. Score the chicken breasts with a sharp knife and cover thoroughly wih the marinade. Leave in the fridge for at least half an hour, preferably longer.
Preheat the oven to Gas Mark 6 / 200 C / 400 F.
Line a small baking tray with baking parchment . Place the marinated chicken breasts in the middle and pour any left over mariade on top. Scatter the tomatoes and asparagus around the chicken and season lightly with salt and pepper.
Cover the baking dish with aluminium foil and bake for 30 minutes.