Chicken Puttanesca

• 700-900 grams of chicken thighs with bone and skin
• salt and black pepper to taste
• 1 tablespoon olive oil
• 1 medium red or onion, thinly sliced
• 3 cloves garlic, thinly sliced
• small can of anchovies
• 4 teaspoons The Spice Club Italian spice mix
• 1 tablespoon tomato puree
• 1 can (800 grams) whole tomatoes, gently crushed with your hand or a spoon
• 120 ml coarsely chopped, pitted black or green olives
• 2 tablespoons capers, rinsed well if in salt
• 1 tablespoon The Spice Club oregano (optional)

Step 1: Preparing the Chicken

• Season the chicken thighs with salt and pepper.
• Heat the oil in a large frying pan over medium heat. Add the chicken thighs, skin side down, and fry for about 8-10 minutes until golden brown and crispy. Turn them over and cook for another 5 minutes. Remove the chicken from the pan and set aside.

Step 2: Preparing the Sauce

• Add the chopped onion to the same pan and fry in the remaining fat from the chicken. Fry for 5 minutes until the onion is soft.
• Add the chopped garlic and anchovies. Cook for 2 minutes until the anchovies are dissolved and the garlic is fragrant.
• Add The Spice Club Italian spice mix and tomato puree. Stir well and fry for another 1 minute.

Step 3: Assembling the Sauce

• Add the crushed tomatoes, chopped olives, capers and, if desired, the oregano to the pan. Stir well and bring to the boil.
• Place the chicken thighs back in the pan, skin side up, making sure they are halfway submerged in the sauce.

Step 4: Simmer and Serve

• Reduce the heat to low and simmer the chicken for about 30 minutes, until the chicken is fully cooked and the sauce has thickened.
• Serve the Chicken Puttanesca warm, possibly garnished with extra oregano.