Chicken Puttanesca (baked chicken with tomatoes, chili and olives)

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I had the most wonderful day on Saturday, despite finding a white in my freshly dyed hair. I literally had dyed it two hours before hand! Time to find a new dye, methinks, and maybe try something a little bit redder…

Anyway! The sun was out, it was warm (for Scotland, anyway), and just a day that inspired self care and wellness in general. A tree across the road has blossomed pink, and the tree in my yard is starting to spot some leaf buds, so it finally feels like Spring (trying to forget the snow from 4 days ago, tyvm). Also, my miniature roses on my bedroom windowsill are going strong! No buds yet, but they’ll happen when they happen.

Now, onto the recipe!

The first time I tried to make this recipe I failed miserably, and it ended up in the bin. In fact, it was the first of only two times I have had to bin something I had cooked (the second time being a Greek fish dish). I had given up completely on puttanesca, until one fateful afternoon on the streets of London when I popped into a small Italian café and because I’m a risk taker, I decided to give it a try made by the professionals.

It was delicious.

Now, this recipe isn’t for a pasta dish, although you can use the sauce in such a way if you insist. After a week of cheese sandwiches, I needed a carb free day (although I then made some garlic bread so that didn’t last too long), and so rather than pairing this sauce with pasta, as per usual, I decided to throw it over some chicken, bake it, and serve it with a salad instead, because I’m a free spirit like that.

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What Will I Need?

1/4 cup olive oil
3 anchovy fillets
1 tsp chilli flakes
3 garlic cloves, minced
400g tin diced tomatoes
1/2 pitted black olives, sliced
1 tbsp capers, chopped
4 chicken breasts
Salt & pepper
Olive oil, additional

What Now?

  1. In a large pot, break down the anchovies using a fork into the oil over a medium heat.
  2. Add the garlic and chili and stir through for 2-3 minutes.
  3. Next, add the capers, olives and tomatoes and bring to the boil. Reduce to simmer, and cook for 15 minutes or until the sauce has thickened, and ingredients incorporatedd.
  4. Season the chicken with salt and pepper.
  5. Heat a small amount of olive oil in a fry pan over medium-high heat, and cook chicken breasts on each side for 3-4 minutes, or until just coloured.
  6. Transfer chicken breasts to a deep sided baking tray, and cover with puttanesca sauce.
  7. Bake at 200C for 25-30 minutes, or until the chicken is cooked through.
  8. Allow to rest 10 minutes before serving.

xx bry jaimea short cute compact

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3 thoughts on “Chicken Puttanesca (baked chicken with tomatoes, chili and olives)

  1. Teti says:

    Great post and writing style, as well as thoughtful recipes!That’s why I have nominated you for the Blogger Recognition Award, check it out in my page and hope you would like to accept!Greetings! 🙂

    Liked by 1 person

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