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
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.
Roast for 40 minutes.
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.
