Organic Chicken Puttanesca Recipe

Monday, August 7th, 2023 | Farm Fresh

Serves 2
DF, GF, RSF

Ingredients

• 4 chicken thighs
• 1 tablespoon extra virgin olive oil
• Sea salt and pepper
• 1 lemon, juice and zest
• 1 teaspoon Italian dried herbs
• 4 large garlic cloves, minced
• 1 400g canned whole peeled tomatoes
• 2 tomatoes, cut into eighths
• 2 teaspoons dried oregano
• 1/2 cup pitted kalamata olives, halved
• 2 tablespoons capers
• 1 teaspoon chilli flakes
• Fresh parsley, to garnish

Method

• Heat a large skillet with olive oil over medium heat.
• Season chicken with sea salt and pepper and cook both sides for about 4-5 minutes.
• Transfer to a large bowl and add lemon juice, zest, Italian herbs and more sea salt and pepper.
• Allow to marinate while you prepare the sauce.
• In the same large skillet, add in garlic and cook until fragrant.
• Add in canned tomatoes, tomatoes and dried oregano.
• Bring to the boil until the sauce starts bubbling, then reduce to a simmer.
• Add 1/4 cup kalamata olives and 1 tablespoon of capers.
• Evenly place the chicken back into the mixture and pour in the excess marinade to enhance the flavour.
• Spoon the tomato sauce over the chicken and sprinkle chilli flakes.
• Allow to simmer covered for 15-20 minutes until the chicken is tender.
• Once cooked, add the remaining kalamata olives and capers.
• Sprinkle with fresh parsley and serve immediately from the skillet.

Recipe by: The Longevity Nutritionist