Saucy Chicken Puttanesca
Our saucy chicken puttanesca is just divine. Puttanesca is a famous Neapolitan tomato sauce that typically includes tomatoes, olive oil, anchovies, olives, capers and garlic.
Ingredients
500g spaghetti (we love Diamond) - 8 chicken thigh fillets (about 1kg) (we love Waitoa)
- 2 tbsp Chantal Organics Tomato Paste
- ½ cup oregano (we love Superb Herb)
- ¾ cup white wine (we love Church Road)
- ½ cup parmesan, grated (we love Mainland)
- 2 tbsp Chantal Organics Extra Virgin Olive Oil
- 5 garlic cloves, finely sliced
- 4 anchovy fillets
- 1 cup pitted kalamata olives
- 3 tbsp capers
- 2 lemons
- Salt, to taste
- Water, 1 cup
- Equipment: We used a Le Creuset Signature Cast Iron Marmite
instructions
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Step 1.
Preheat the oven to 200C.
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Step 2.
Heat oil in a casserole dish on medium-high heat. Add chicken and fry until browned, about 8 mins.
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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.
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Step 4.
Return chicken to the casserole dish, pour in 1 cup of water, then remove from heat and pop in the oven.
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Step 5.
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Step 6.
Bake for 25 mins, until sauce has thickened and chicken is cooked through.
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Step 7.
Meanwhile, cook pasta as per packet instructions.
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Step 8.
To serve: spoon pasta into bowls, top with chicken puttanesca, a sprinkle of parmesan, and lemon wedges. Delizioso!
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Chantal Organics Products used
