Chicken puttanesca

Quick, easy and made from store cupboard staples

  • place PRE 20 minutes
  • place COOK 1 hour
  • place SERVES 8
  • printicon

Find more of Denise's recipes at Jewishcookery and on Instagram: @denises_kitchen

  • Preheat the oven to 190°C.
  • Dust the chicken in the spice mix so it is evenly coated on both sides.
  • Heat one tablespoon olive oil in a frying pan and sauté the chicken pieces so that they are golden on both sides.
  • Transfer to a roasting tin.
  • Add the onions on a single layer and drizzle over the remaining 1 tablespoon olive oil and season well. 
  • Roast for 40 minutes, then add the remaining ingredients, season and mix well and roast for a final 15 minutes or until the chicken is crispy and golden on top and the sauce reduced.
  • Serve sprinkled with a dusting of black pepper and chopped parsley.

8 large chicken thighs – remove skin 

2 tbsp spice mix made up of 2 tablespoons each of paprika and mixed herbs

2 tbsp olive oil

2 red onions – peeled and quartered

400g x2 tinned cherry tomatoes 

2 tbsp tomato puree/Passover ketchup

75 ml red wine

4 cloves garlic, peeled and crushed

½ red chilli, deseeded and finely chopped

2 tbsp capers 

100g black olives

2 tbsp fresh parsley, leaves only 

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