Preparation
The Method
Preheat the oven to 170°C / 325°F / gas mark 3. Peel the garlic and use a garlic crusher or the fine side of a box grater if you find that easier. Peel the carrots and cut into slices.
Place the chicken thighs in a casserole dish (or use a small roasting tin and tin foil as the lid) and scatter over the carrots.
Pour the tomatoes into a bowl and stir in the tomato puree, prepared garlic, basil and oregano and then using the fine side of the grater grate in a teaspoon of the orange rind and squeeze in two teaspoons of the lemon juice. Spoon over the chicken and carrots so that it covers them completely. Season with a little salt, if using and plenty of freshly ground black pepper. Cover with a lid and cook for 1 hour until meltingly tender.
When the chicken thighs have been cooking for 45 minutes and are almost done, bring a large saucepan of water to the boil with a pinch of salt, if using. Add the spaghetti and carefully swirl it around so that it softens and goes into the water. Cook for 10-12 minutes or until tender (or according to the packet).
Drain the spaghetti in a colander in the sink and divide among plates. Place two chicken thighs on each one and then finish by spooning over the sauce. Garnish with a basil sprig, if liked to serve.
Prepare Ahead
This recipe works brilliantly in the slow cooker simply cook the chicken on low for 4 hours. Once the chicken has been on for 3 ½ hours start to get the pasta ready. It can be made up to 3 days in advance and its flavour will only improve the longer it is kept. Simply cool down completely and put into an airtight container in the fridge until needed, then reheat in the microwave once or in a saucepan on the hob over a gentle heat. Bring a knife and fork if transporting.