Chicken puttanesca

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PREP TIME

10 min

Makes

4 servings

* PLUS Cooking time: 30 minutes
Chicken puttanesca

Roberto Caruso


Ingredients

  • 796-mL can diced tomatoes
  • 1 tsp anchovy paste , or 2 anchovy filets (optional)
  • 1/4 cup black olives , preferably kalamata
  • 2 tbsp drained capers
  • 2 large garlic cloves , minced
  • 1/4 tsp hot red-chili flakes
  • 8 skinless, bone-in chicken thighs
  • 1/2 cup chopped parsley , optional

Instructions

  • Place tomatoes, including juice, in a large frying pan. Add anchovy paste, if using. Or if using anchovy filets, rinse under water and pat dry with paper towels. Then finely chop and add to tomatoes. Stir in olives, capers, garlic and chili flakes. Add chicken and turn to cover with sauce. Bring to a boil, then reduce heat to medium-low and simmer gently, uncovered, turning chicken once or twice until cooked through and sauce is as thick as you like, about 30 minutes. Stir in parsley, if using. Great over wide noodles or fusilli pasta.

Nutrition (per serving)

  • Calories
  • 219,
  • Protein
  • 24.1 g,
  • Carbohydrates
  • 10.3 g,
  • Fat
  • 9.4 g,
  • Fibre
  • 2.6 g,
  • Sodium
  • 776 mg.