Food Files: Chicken Puttanesca

24.07.13

So, I’m trying something new. A food column featuring delicious recipes. You see, for some reason, I have become rather predictable in the kitchen, a sad happening which hasn’t gone unnoticed by my other half. Strange, because I absolutely love to cook and have a ton of cooking inspiration to draw upon. But with a hectic work and family life, I sometimes forget to be creative in the kitchen. We do a weekly grocery shop and always come out with the same tried and true ingredients which then lead to the same tried and true meals. For the past few years, my Mum has been giving me a subscription to the gorgeous Australian Delicious magazine, and for a long time I have tossed up giving a food column a go because my monthly issues inspire me so much. So here it is. Finally, a food column to give me back my groove in the kitchen, but also perhaps to inspire you to get food happy too. First up is a gorgeously light Italian dish by Jill Dupleix for the March 2013 issue of Delicious that is not only low carb, but heaven to the tastebuds and ridiculously simple to whip up. What to know how?

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You will need:

{serves 4}

4 x 180g chicken breast fillets

2tbs olive oil

2 tsp dried oregano

1/4 tsp dried chilli flakes

500g cherry tomatoes

3 anchovy fillets in oil, drained and roughly chopped

2 tbs pitted kalamata olives

2 garlic cloves, thinly sliced

2 tbs small salted capers, rinsed and drained

2 tbs flat leaf parsley leaved, chopped

2 tbs grated parmesan

How to:

Preheat the oven to 220°C. Brush the chicken with 1 tbs oil and scatter 1 tsp dried oregano and a pinch of dried chilli, then season. Place on a baking tray {I used a layer of baking baking paper beneath the chicken} and bake for 30 minutes or until cooked through. Rest, loosely covered with foil, for 5 minutes.

Halve 250g tomatoes. Place all the tomatoes in a small saucepan with the anchovies, olives, garlic, capers and remaining 1 tbs oil, 1 tsp oregano and chill. SEason, then cover and cook over medium heat, stirring occasionally, for 10 minutes or until tomatoes are soft. Stir in most of the parsley.

To serve, divide the puttanesca among plates, then slice the chicken and arrange on top. Scatter with parmesan and remaining chopped parsley.

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I love dishes like this that are a cinch to make and are packed with tons of natural flavour. I served mine with baby new potatoes tossed in butter and fresh herbs from my garden, and it was delicious. It’s been the most sweltering summer day, so this fit the bill perfectly. Served on beautiful VerTerra dinner plates made from fallen palm leaves, it was a feast for the eyes, too!

Let me know what your thoughts are on the new column, and if you give this a try, I’d love to hear how it turned out!

Holly x

* Recipe by Jill Duplex for the March 2013 issue of Delicious Magazine Australia / Photography by Holly Marder

3 Responses to “Food Files: Chicken Puttanesca”

  1. This looks delicious and with all the fresh tomatoes we’ve been getting from the farmer’s market I’m ready to try this one.

  2. I love the recipe… looks really flavorful!

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