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.
- 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 Chicken Breast Fillets
- 25g wild rocket, to serve
- Sherry vinegar, to serve
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.
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
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.
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.
Typical values per serving when made using specific products in recipe