Chicken Puttanesca
Photography by Manja Wachsmuth.
Most of these ingredients are store-cupboard staples and when combined, you’ll be rewarded with a delicious, simple dinner that will fill the kitchen with wonderful cooking aromas.
Serves: 4
INGREDIENTS
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
To serve
400 grams dried spaghetti
Parmesan
fresh basil
METHOD
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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.