If you are looking for a one pot family tasty chicken recipe – this the recipe for you.
With all the flavours of Italy, puttanesca is a tomato-based sauce normally to go with spaghetti that includes chilies, olives, capers and garlic. It originated in Naples as a quick pasta sauce using store cupboard ingredients.
This goes well with crispy potatoes wedges.
Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 8 people
8-12 large chicken thighs – remove skin
2 tablespoons spice mix – 2 tablespoons each of paprika and mixed herbs
2 tablespoons olive oil
2 red onions – peeled and quartered
400g x2 tinned cherry tomatoes
2 tablespoons tomato puree/ or Passover ketchup
75 ml red wine
4 cloves garlic – peeled and 8 crushed
½ red chilli – deseeded and finely chopped
2 tablespoons capers
100g black olives
2 tablespoons fresh parsley– leaves only
Preheat the oven to 190C / Gas mark 5.
Dust the chicken in the spice mix so it is evenly coated on both sides.
Heat one tablespoon olive oil in a frying pan and sauté the chicken pieces so that they are golden on both sides.
Transfer to a roasting tin.
Add the onions on a single layer and drizzle over the remaining 1 tablespoon olive oil and season well. Stir in the tinned tomatoes, tomato puree, red wine and garlic.
Roast for 45 minutes.
Then add the remaining ingredients, season and mix well and roast for a final 10 minutes or until the chicken is crispy and golden on top and the sauce reduced.
To serve: Sprinkle with a dusting of black pepper and chopped parsley.
Enjoy with crispy potato wedges.