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.

  • Gluten free

  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins
  • 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 British Chicken Breast Fillets
  • 25g wild rocket, to serve
  • Sherry vinegar, to serve