Chicken Puttanesca

With Farm Fresh Organics

GF, DF & Refined Sugar Free

RECIPE

Ingredients:

Serves 2

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 can whole peeled tomatoes

2 truss 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, truss 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.