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

  1. Prep all the ingredients first. Finely slice the onion and garlic. Finely chop the chilli, parsley, olives, capers and zest the lemon. 
  2. 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. 
  3. 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. 
  4. Add the garlic, chilli, parsley, olives and capers and fry for 2-3 minutes. 
  5. 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. 
  6. 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. 
  7. Add the lemon juice and juice and then serve with some chopped dill. 
  8. This dish would work great with some roasted potatoes or a side salad.