Keto Chicken Puttanesca
This recipe for Keto Chicken Puttanesca is easy to make and wonderful to eat.
Servings: 8
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 pounds boneless skinless chicken thighs fat trimmed off
- salt and pepper
- ½ cup shallots diced
- 2 garlic cloves minced
- 3 tablespoons minced anchovies or anchovy paste
- 13.5 oz crushed tomatoes
- 13.5 oz water
- 2 Roma tomatoes chopped
- ¼ cup kalamata olives halved
- 3 tablespoons mini capers
- ⅛ teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons parsley minced
Instructions
- Wash and dry chicken and trim excess fat. Salt and pepper chicken on both sides.
- Heat olive oil over Medium-High heat in a large skillet or dutch oven.
- Add chicken and sear until browned, 10 minutes. Remove chicken from the pan and set aside.
- Lower the heat to Medium and add shallots, garlic, and anchovies to the pan. Saute until shallots are translucent, 10 minutes.
- Turn heat back up to Medium-High and add in crushed tomatoes and cinnamon.
- Use the tomato can to measure out a can of water and add to the pan.
- Stir in olives and capers and bring to a boil.
- Lower heat to Low and keep at a simmer.
- Add chicken thighs back to the pan. Add Roma tomatoes.
- Cover the pan and simmer for 20 minutes.
- Remove the lid of the pan and simmer for another 10 minutes until chicken is cooked through and sauce has thickened slightly.
- Sprinkle parsley on top before serving.
