This one happened because Paula was looking for something to do with three courgettes and three leeks, which isn't immediately obvious as there are no courgettes in it, and no leeks. My arrival in the Highlands also happened because of Paula - so now you know who to blame.
Four chicken thighs, skinned and boned
Two red pointy peppers, de-seeded and cut into thick ribbons
Half a red onion, sliced
Two large, ripe tomatoes, cored, de-seeded and quartered
A round of goat's cheese
A red chilli, chopped
Two cloves of garlic, minced
A big sprig of thyme, leaves picked
Tamari/dark soy sauce
Juice of half a lemon
Extra-virgin olive oil
Salt & black pepper
Marinate the chicken thighs in the soy sauce, lemon juice, chilli, garlic and a glug of olive oil for an hour.
Heat the oven to 200, toss the seasoned peppers and onions with the thyme leaves and olive oil and roast on a baking tray. After quarter of an hour, add the tomatoes and stir. Preheat the grill to high and start to grill the chicken thighs, turning after five minutes. Get the pasta going and add chunks of goat's cheese to the roasting pan. Rest the chicken thighs after ten-or-so minutes under the grill, when they're blackening at the edges and moist in the middle, while you rinse, drain and salt the pasta, mixing in the roasted vegetables. Serve with a grating of black pepper and the chicken thighs on top.