Puttanesca-style Chicken
1/2 - 3/4 Jar of Miza Smoky Tomato Sauce
4 Chicken Thighs
1 Onion, thinly sliced
2 Garlic Cloves, thinly sliced
1 Red Chilli, deseeded and finely chopped
1 Small Handful of Parsley, finely chopped
4 Green Olives, pitted and finely chopped
1 Tsp Capers, finely chopped
1 1/2 Courgettes, cut into half-moons
1/2 Lemon, zested and juiced
To Serve:
Small Handful of Chopped Dill
Cook Time: 0040
Serves: 03
Instructions
- Prep all the ingredients first. Finely slice the onion and garlic. Finely chop the chilli, parsley, olives, capers and zest the lemon.
- Heat a large saucepan over medium/high heat and add a drizzle of olive oil. Once hot add the chicken thighs skin-side down and leave to cook for 10 minutes or until golden and crispy on the skin, then flip over and cook a further 3-4 minutes. Remove the chicken from the pan and set aside.
- Add the onion to the pan with a pinch of salt and lower the heat slightly. Cover the pan with a lid and allow the onion to soften, about 5 minutes.
- Add the garlic, chilli, parsley, olives and capers and fry for 2-3 minutes.
- Add the courgettes and season with salt and pepper. Then cover the pan and cook for 5-8 minutes or until the courgettes are soft.
- Add the Smoky Tomato sauce and 1 jar full of water. Stir and simmer for 2 minutes before adding back the chicken, skin side up, ensuring the chicken is submerged in the liquid (add a little more liquid if needed). Simmer in the sauce for 10-15 minutes or until the chicken is cooked through.
- Add the lemon juice and juice and then serve with some chopped dill.
- This dish would work great with some roasted potatoes or a side salad.
