Cook: 1 hour

Serves: 8

Find more of Denise's recipes at Jewishcookery and on Instagram: @denises_kitchen

Preheat the oven to 190°C.
Dust the chicken in the spice mix so it is evenly coated on both sides.
Heat one tablespoon olive oil in a frying pan and sauté the chicken pieces so that they are golden on both sides.
Transfer to a roasting tin.
Add the onions on a single layer and drizzle over the remaining 1 tablespoon olive oil and season well.
Roast for 40 minutes, then add the remaining ingredients, season and mix well and roast for a final 15 minutes or until the chicken is crispy and golden on top and the sauce reduced.
Serve sprinkled with a dusting of black pepper and chopped parsley.

Ingredients

Name: Chicken puttanesca
Prep time: 20 min
Cook time: 1 min
Yield: 8
Ingredients: 8 large chicken thighs – remove skin 2 tbsp spice mix made up of 2 tablespoons each of paprika and mixed herbs 2 tbsp olive oil 2 red onions – peeled and quartered 400g x2 tinned cherry tomatoes 2 tbsp tomato puree/Passover ketchup 75 ml red wine 4 cloves garlic, peeled and crushed ½ red chilli, deseeded and finely chopped 2 tbsp capers 100g black olives 2 tbsp fresh parsley, leaves only

8 large chicken thighs – remove skin

2 tbsp spice mix made up of 2 tablespoons each of paprika and mixed herbs

2 tbsp olive oil

2 red onions – peeled and quartered

400g x2 tinned cherry tomatoes

2 tbsp tomato puree/Passover ketchup

75 ml red wine

4 cloves garlic, peeled and crushed

½ red chilli, deseeded and finely chopped

2 tbsp capers

100g black olives

2 tbsp fresh parsley, leaves only

Chicken puttanesca

Ingredients

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