Fill and boil your kettle. Roughly chop the chicken mini fillets. Warm 1 tbsp olive oil in a deep frying pan over a high heat and add the chicken. Cook for 5 mins, turning once or twice, till the chicken is browned all over.

While the chicken fries, clean your chopping board, then peel and finely chop the onion. Lift the chicken out of the pan onto a plate. Turn the heat under the pan down to medium, add the onion to and season with salt and pepper. Cook for 5 mins, stirring often, till the onion is glossy and golden.

While the onion fries, peel and finely grate or crush the garlic. Halve the chilli, flicking out the seeds if you prefer less heat, and finely chop it, (you can leave the seeds in for a hotter sauce). Roughly chop the tomatoes.

Add the garlic and chilli to the onion. Cook and stir for 1 min, then add the chicken back to the pan and stir in the tomatoes. Pour in 100ml boiling water from the kettle. Pop on a lid (or use a baking tray if you don’t have a lid) and bring to the boil. When the sauce is bubbling, turn the heat down a little and simmer for 12-15 mins till the sauce has thickened. Stir every so often. If it seems too dry, add a splash more water.

While the sauce simmers, fill a large pan with hot water from the kettle, topping it up if necessary. Add a pinch of salt, cover and bring to the boil. When the water is boiling, add the spaghetti. Simmer for 8-10 mins till the pasta is tender, but not too soft.

While the spaghetti cooks, roughly chop the olives. Pick the leaves off the oregano stems and roughly chop them. Add the olives and most of the oregano leaves to the tomato sauce and stir to mix. Taste and add more salt or pepper if you think it needs it.

Drain the spaghetti and add it to the chicken and olive sauce. Toss and few times to mix everything together. Divide the spaghetti and sauce between 2 warm plates or bowls. Garnish with the remaining oregano leaves to serve.