Name: Baked Chicken with Puttanesca Sauce & Parmesan-Pine Nut Kale Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 9 anchovy fillets, packed in oil; 3 tbsp capers; 1.36 kg chicken thighs, boneless skinless; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; ¾ cup Kalamata olives, pitted; 1 ½ bunches kale; 85 g Parmesan cheese; ½ cup pine nuts; crushed red pepper; extra virgin olive oil; red wine vinegar; salt

Baked Chicken with Puttanesca Sauce & Parmesan-Pine Nut Kale SaladBaked Chicken with Puttanesca Sauce & Parmesan-Pine Nut Kale Salad — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

9 anchovy fillets, packed in oil

3 tbsp capers

1.36 kg chicken thighs, boneless skinless

3 (398 ml) cans diced tomatoes

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

¾ cup Kalamata olives, pitted

1 ½ bunches kale

85 g Parmesan cheese

½ cup pine nuts

crushed red pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Preheat a large pot over medium heat.

Once the pot is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool. (Reserve pot for later use.)

Pat chicken dry with paper towels. Transfer to a large baking sheet pan, drizzle with oil, and season with salt on both sides.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast until chicken is golden and cooked through, 18-20 minutes. Remove from oven.

Meanwhile, peel and thinly slice garlic; mince the anchovy fillets. Place both in a large bowl.

Halve olives. Add to bowl with the garlic and anchovies along with capers and crushed red pepper.

Return pot to medium heat. Once the pot is hot, add oil and swirl to coat the bottom. Add olive mixture and cook, stirring frequently, until garlic is fragrant, 1-2 minutes. (Reserve bowl for later use.)

Add tomatoes and salt to the pot; cook, stirring occasionally, until simmering, 1-2 minutes. Once simmering, reduce heat to medium-low, and continue to cook, stirring occasionally, until slightly thickened, about 15 minutes. Remove from heat.

Meanwhile, place oil, vinegar, salt, and crushed red pepper in the reserved bowl. Whisk to combine the dressing.

Finely grate Parmesan. Add to the bowl with the dressing.

Wash, dry, and fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl, along with cooled pine nuts, and toss to combine the salad. Set aside.

Wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the puttanesca sauce and stir to combine. (Reserve remaining parsley for serving).

To serve, divide chicken and salad between plates. Top chicken with puttanesca sauce and reserved parsley. Enjoy!

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