I love Pasta Puttanesca. There’s something amazing about the combination of tomatoes and olives and capers. Of course, all that pasta is far from the most nourishing thing: If you get white pasta, it’s empty carbs, and if you get wheat pasta, you have to worry about anti-nutrients.
And anyway, I’ve been on a paleo diet for the last month, so pasta of any kind is out. Which is why I decided that sugo alla puttanesca would be amazing over chicken. But not just sliced, grilled, boneless skinless chicken breast (because, seriously, who actually likes that stuff?). Rather, I used it to braise a pot of bone-in, skin-on chicken thighs.
The result was delicious. A chicken-y, tomato-y, sharp broth and tender chicken. Yum. I made this for my lunches last week, and served it over roasted squash. The sweetness of the squash went really well with the acidity of the sauce, but I suppose you could serve it over any vegetable, or even a grain pilaf or polenta.
8 chicken thighs
1-2 Tbsp. coconut oil
1-2 Tbsp. olive oil
3 cloves garlic, minced
1 small can of anchovy fillets, chopped fine.
2 Tbsp. capers, drained
about a cup of pitted olives (I used a combo of black and green olives that I had marinated for a party, but Kalamatas would probably be better)
2 cans diced tomatoes (I used Muir Glen No-Salt-Added Fire Roasted tomatoes)
heavy pinch of red pepper flakes
Heat coconut oil over medium-high heat in a large pot and brown the chicken thighs in the oil. I did this in two batches. Remove the chicken to a plate, reduce the heat, and wipe out some of the spent oil. Heat the olive oil, garlic, anchovy, and capers over medium-low heat until the garlic starts to sizzle. Add the olives, tomatoes, red pepper, and chicken. Simmer for 30-60 minutes, until the chicken is done and tender. Salt and pepper to taste. Makes 4 servings.