Mexican Chicken - James Martin Chef

Ingredients

• 1 large corn-fed chicken, spatch-cocked and skin slashed
• 200ml olive oil
• 3 tablespoons chipotle chilli
• 2 limes, juice of
• 600g new potatoes
• 1 red pepper sliced
• 1 yellow pepper, sliced
• 2 shallots, peeled and sliced
• 1 small bunch fresh thyme
• 1 bulb garlic
• 1 tin chopped tomatoes
• 400g fresh tomatoes sliced
• 2 tablespoons brown sugar
• Fresh coriander