6 boneless chicken thighs, skin off
sea salt and freshly ground pepper
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
¼ teaspoon chilli flakes
3 anchovy fillets, chopped
1 teaspoon dried oregano
2 tablespoons capers
20 black olives, pitted
2 x 400 gram tins whole cherry tomatoes
400 grams dried spaghetti
Preheat the oven to 180˚C.
Heat the oil in a large sauté pan. Cut each chicken thigh into 2-3 pieces and season. Brown the chicken on both sides then transfer to an oven-proof baking dish. Add the onion, garlic, chilli flakes, anchovies and the oregano to the pan and cook until the onion is soft. Add the capers, olives and tomatoes and bring to the boil. Cook for 2 minutes then taste the sauce and season lightly if needed. The anchovies can be salty.
Pour over the chicken and bake uncovered for 20 minutes.
To serve: Cook the spaghetti in a large saucepan of boiling, well salted water until al dente. Drain then tip back into the saucepan and toss with a little olive oil.
Divide the chicken and sauce between plates and place a mound of spaghetti alongside. Top with shaved Parmesan, fresh basil and a grind of black pepper.