Chicken & baked potatoes with chargrilled tomato and chilli

Chicken & baked potatoes with chargrilled tomato and chilli

This chilli sauce is somewhere between a pesto and a Romesco sauce, sweet, spicy and nutty; it works brilliantly with lamb, beef or pork as well as stirred through pasta.

0 out of 5 stars(0) Rate this recipe
Gluten freeHealthyLow in saturated fat1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins

Ingredients

  • 6 Cooks' Ingredients Sundried Tomatoes
  • 300g even-sized Essential Charlotte Potatoes
  • 4 tsp Essential Olive Oil, plus a little extra to drizzle
  • 3 large Essential Tomatoes
  • 1 large red chilli
  • 30g blanched almonds, toasted
  • 1 clove garlic
  • 300g Essential Chicken Breast Fillets
  • 25g wild rocket, to serve
  • Sherry vinegar, to serve

Method

  1. Preheat the oven to 190ºC, gas mark 5. Soak the sundried tomatoes in boiling water for 30 minutes. Meanwhile, place the potatoes into a roasting tin and rub with about 1 tsp oil, then sprinkle with salt and bake for 1 hour, or until golden and tender.

  2. Warm a griddle pan over a high heat and, once hot, add the fresh tomatoes and chilli. Cook, turning occasionally, until blackened. Transfer the tomatoes, chilli and drained sundried tomatoes to a blender and whizz to a paste with the almonds, garlic and remaining oil. Season

  3. Rinse the griddle pan and return to a medium heat. Season the chicken and drizzle with a little oil. Cook the chicken for 12-14 minutes until golden, thoroughly cooked, the juices run clear and there is no pink meat. Let it rest for a few moments, then slice. Split the potatoes, divide between 2 plates, then spoon over the tomato sauce. Lay the chicken on top and add a mound of rocket, drizzled with a little oil and sherry vinegar.

Cook’s tip

Make extra sauce so you have it on hand for other meals. It’ll keep in the fridge for up to a week. If you prefer things less spicy, split the chilli along one side and scrape the seeds out using a teaspoon, before griddling.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,176kJ/ 519kcals

Fat

21g

Saturated Fat

3.2g

Carbohydrates

34g

Sugars

12g

Fibre

7g

Protein

42g

Salt

1g

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet