Mediterranean Chicken Puttanesca Traybake with Olives, Feta & Oregano
Olives, capers, anchovies, tomatoes… there aren’t many more flavours that scream Mediterranean than this! This dish includes crumbled feta but it works equally as well with Mozzarella or you leave out the cheese to make it dairy-free.
To serve: 4-5
Ingredients
8 whole chicken thighs, skin on
600g baby plum tomatoes
1 red onion, diced
5 cloves garlic, finely chopped
5 anchovy fillets, from a jar (optional)
6 tbsp mixed pitted olives
1 tbsp capers, drained and chopped
2 tsp dried oregano
1 tsp chilli flakes (optional)
6 tbsp olive oil
100g feta, roughly torn
a handful of oregano leaves OR 3 tsp dried oregano
To serve:
Fresh focaccia or sourdough to mop up the juices!
Green beans / tender stem broccoli
Method
1. Preheat the oven to 180C fan. Remove the chicken from the fridge, pat dry and sprinkle with a little salt and pepper.
2. Heat 2 tbsp olive oil in a non-stick pan over a medium heat seal the chicken (roughly 3-4 minutes each side). Set aside.
3. In the same pan, add the onions, garlic and anchovies with 1 tbsp olive oil for 2-3 minutes, then add the chopped tomatoes, olives, capers, dried oregano, and chilli flakes (if using). Season with salt & pepper, cook over low-medium heat for 5 minutes to allow the flavours to infuse.
4. In a large baking tray, lay out the chicken thighs then pour over the sauce so it is evenly spread. Crumble over the feta and any fresh oregano leaves if you have them.
5. Bake for 25 minutes then serve with fresh focaccia to mop up the sauce
