This punchy puttanesca sauce is usually reserved for pasta, but it tastes even better served with fat-roast chicken instead of the carbs.
- Preheat the oven to 220°C. Brush the chicken with 1 tablespoon oil and scatter with 1 teaspoon dried oregano and a pinch of dried chilli, then season. Place on a baking tray 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 anchovy, olives, garlic, capers and remaining 1 tablespoon oil, 1 teaspoon oregano and chilli. 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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Store Spice Organizer
Food Storage Container Set
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