Pollo Amatriciana

Ingredients:

1 red chilli

3 tbsp tomato purée

3 tbsp olive oil

3 garlic cloves

6 skinless chicken thighs

500g new potatoes

140g smoked pancetta cubes

400g cherry tomatoes

Method

Heat oven to 200°C/180°C fan/gas mark 6.

Halve the chilli, scrape out and discard the seeds if you don’t like it too hot, and remove the stalk.

Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken.

Add the chicken, potatoes, pancetta and tomatoes to a large baking tin with a good grinding of black pepper and some salt, then mix everything together well with your hands.

Roast in the oven for 30 minutes.

Serve with crusty bread.