Low-Carb Chicken Puttanesca Recipe

SERVES: 4
HANDS-ON TIME: 10 MINUTES
COOK TIME: 25 MINUTES

Ingredients

2 tablespoons extra virgin olive oil
600g chicken thigh fillets, visible fat removed
2 zucchini, finely diced
6 cloves garlic, sliced
2 anchovy fillets, finely chopped
⅓ cup (about 8) green olives, pitted
1 tablespoon capers, drained
¼ teaspoon dried chilli flakes
2 tablespoons white wine vinegar
1 cup (250ml) tomato passata (no added sugar or salt)
½ cup roughly chopped flat-leaf parsley
3 bunches broccolini, trimmed

Method

1. Preheat the oven to 200°C (180°C fan-forced). Heat the olive oil in a large ovenproof frying pan over medium–high heat. Add the chicken and cook for 2 minutes on each side until golden brown (the meat will still be raw inside). Transfer to a plate and set aside.
2. In the same pan, cook the zucchini for 3 minutes, until softened. Add the garlic, anchovy, olives, capers and chilli flakes and cook for another 1–2 minutes until fragrant.
3. Add the vinegar and use a spatula to scrape off any bits caught on the bottom of the pan. Add the passata and ¼ cup (60 ml) water and mix to combine, then return the chicken to the pan.
4. Bring to the boil, then remove from the heat, cover and transfer to the oven. Bake for 15 minutes until the chicken is cooked through. Remove the pan from the oven, add the parsley and stir it through.
5. Bring a medium saucepan of water to the boil. Add the broccolini and boil for 5 minutes, until tender. Drain.
6. Divide the broccolini, chicken and puttanesca sauce between four plates and serve.

NUTRITION (per serve)

• 2535kJ/606cals
• Protein 43.3g
• Carbs 50.7g
• Saturated fat 5.5g
• Fibre 7.3g
• Sodium 633mg

Edited extract from The CSIRO Low-Carb Diet Easy 100 by Professor Grant Brinkworth and Dr Pennie Taylor (Macmillan, $39.99). Photography by Jeremy Simons and Rob Palmer.