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10 • minutes
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4 • people
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Saucy Chicken Puttanesca

4/5 (3)


  • tick500g spaghetti (we love Diamond)
  • tick8 chicken thigh fillets (about 1kg) (we love Waitoa)
  • tick 2 tbsp Chantal Organics Tomato Paste
  • tick ½ cup oregano (we love Superb Herb)
  • tick ¾ cup white wine (we love Church Road)
  • tick ½ cup parmesan, grated (we love Mainland)
  • tick 2 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick 5 garlic cloves, finely sliced
  • tick 4 anchovy fillets
  • tick 1 cup pitted kalamata olives
  • tick 3 tbsp capers
  • tick 2 lemons
  • tick Salt, to taste
  • tick Water, 1 cup
  • tick Equipment: We used a Le Creuset Signature Cast Iron Marmite


  • Step 1.

    Preheat the oven to 200C.

  • Step 2.

    Heat oil in a casserole dish on medium-high heat. Add chicken and fry until browned, about 8 mins.

  • Step 3.

    Remove chicken, then turn heat down to medium. Add garlic and anchovies to the casserole dish and fry for 2 mins, stirring so they don’t catch. Add tomato paste, olives, wine, capers, peel from 1 lemon and oregano, and fry for 5 mins, stirring often.

  • Step 4.

    Return chicken to the casserole dish, pour in 1 cup of water, then remove from heat and pop in the oven.

  • Step 5.

  • Step 6.

    Bake for 25 mins, until sauce has thickened and chicken is cooked through.

  • Step 7.

    Meanwhile, cook pasta as per packet instructions.

  • Step 8.

    To serve: spoon pasta into bowls, top with chicken puttanesca, a sprinkle of parmesan, and lemon wedges. Delizioso!

Chantal Organics Products used

Tomato Paste
Extra Virgin Olive Oil

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