Chicken Put­tanesca

Dish - Everyday Dish - - Mains -

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.

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 oven­proof 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.

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. Serves 4

Pour over the chicken and bake un­cov­ered for 20 min­utes.

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