 |
| Chicken Puttanesca |
Most o f these ingredients are store-cupboard staples and when combined, you'll be rewarded with a delicious, simple dinner that will fill the kitchen with wonderful cooking aromas
Serves 4
Chicken Puttanesca ingredients: 6 boneless chicken thighs, skin off. sea salt and freshly ground pepper. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, crushed. 1/4 teaspoon chilli flakes. 3 anchovy fillets, chopped. 1 teaspoon dried oregano. 2 tablespoons capers. 20 black olives, pitted. 2 x 400 gram tins whole cherry tomatoes
To serve: 400 grams dried spaghetti. Parmesan. fresh basil
Chicken Puttanesca recipe: Preheat the oven to 180C. Heat the oil in a large sauté pan. Cut each chicken thigh into 2-3 pieces and season. Brown the chicken on both sides then transfer to an oven-proof baking dish. Add the onion, garlic, chilli flakes, anchovies and the oregano to the pan and cook until the onion is soft Add the capers, olives and tomatoes and bring to the boil. Cook for 2 minutes then taste the sauce and season rightly if needed. The anchovies can be salty. Pour over the chicken and bake uncovered for 20 minutes
To serve: Cook the spaghetti in a large saucepan crl boiling, well salted water until al dente Drain then tip back into the saucepan and toss with a little olive oil. Divide the chicken and sauce between plates and place a mound of spaghetti alongside. Top with shaved Parmesan, fresh basil and a grind of black pepper. By then, the chicken Puttanesca is ready
