Chilli Chive Roast Chicken

• Boil a large pot of salted water for the potatoes.
• Chop the potatoes into 2cm chunks (peeling optional).
• When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins.
• When 1 min of cooking time remains, stir through the spinach.
• Once cooked, drain in a colander and return to the pot, off the heat. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve the chilli lengthways. Deseed and finely chop half (double for 4p).
• Finely chop the chives (use scissors if you prefer).
• Peel and grate the garlic (or use a garlic press).
• Return the pan to medium heat, adding a drizzle of oil if the pan is dry.

• When the pan is hot, fry the chopped chilli (use less if you don't like spice) and garlic until fragrant, 1 min.
• Add 75ml water (double for 4p) and chicken stock powder.
• Bring to the boil and simmer until slightly reduced, 2-3 mins.
• Stir the creme fraiche into the pan along with half the chives.
• Season to taste with pepper then remove the pan from the heat.

• When the chicken is almost cooked, gently reheat the sauce, 1-2 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Season the spinach and potatoes with a pinch of salt and pepper and 1 tbsp butter (double for 4p).
• Mix carefully to combine.

TIP: Add a splash of water if the sauce needs loosening.