Recipe of the Week – Chicken thighs alla puttanesca

Healthy Inspirations Coffs Coast Health Club




Chicken Thighs Puttanesca – serves 4



  • 8 chicken thighs
  • ¼ tsp freshly ground black pepper
  • 20 pitted kalamata olives
  • 1 (400g) can crushed tomatoes
  • 2 cloves garlic, minced
  • 1 Tbsp chopped oregano or 1 tsp dried oregano
  • 2 Tbsp capers, rinsed and drained


  1. Preheat oven to 220° C. Put chicken in a baking dish and season with pepper. Scatter the olives over the top.
  2. Combine the tomatoes, garlic and oregano and spoon over the chicken to cover. Bake for 25 minutes or until chicken is cooked through.
  3. Transfer to a serving platter, sprinkle with capers and serve with steamed vegetables.




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