Pesach Puttanesca Chicken

Denise says:

  • 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

Ingredients:

  • 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

Method

  1. Preheat the oven to 190C / Gas mark 5.
  2. Dust the chicken in the spice mix so it is evenly coated on both sides.
  3. Heat one tablespoon olive oil in a frying pan and sauté the chicken pieces so that they are golden on both sides.
  4. Transfer to a roasting tin.
  5. Add the onions on a single layer and drizzle over the remaining 1 tablespoon olive oil and season well.
  6. Roast for 40 minutes.
  7. Then add the remaining ingredients, season and mix well and roast for a final 15 minutes or until the chicken is crispy and golden on top and the sauce reduced.
  8. To serve:  Sprinkle with a dusting of black pepper and chopped parsley.
Enjoy with crispy potato wedges.
X