{"id":60437,"date":"2023-04-21T14:00:27","date_gmt":"2023-04-21T12:00:27","guid":{"rendered":"https:\/\/ellerepublic.de\/huhn-puttanesca-mit-barbarella-aubergine\/"},"modified":"2025-07-14T17:11:32","modified_gmt":"2025-07-14T15:11:32","slug":"puttanesca-chicken-with-eggplant","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/puttanesca-chicken-with-eggplant\/","title":{"rendered":"Sicilian Puttanesca Chicken with Eggplant"},"content":{"rendered":"

Chicken Puttanesca<\/strong> is a delicious and easy one-skillet meal. It starts with pan fried chicken breasts, aubergine and a classic puttanesca sauce. It\u2019s made with amazing Mediterranean flavors such as cherry tomatoes, garlic, olives, capers, anchovies, fresh oregano, and olive oil. This dish is the perfect weeknight dinner \u2013 it\u2019s easy to throw together, perfectly filling and delicious! All the ingredients are typical of Italian cuisine and complement each other perfectly.<\/p>\n

Rather than serving the famous Neapolitan \u201cputtanesca\u201d sauce with pasta, the same feisty tomato sauce is paired with eggplant and juicy, tender boneless, skinless chicken breasts. It\u2019s a puttanesca-inspired sauce that is packed with salty, savory flavors and the briny magic of anchovies and their indescribable umami quality that keeps us wanting more. It\u2019s fantastically healthy too, for a vegetarian version, go ahead and skip the chicken and add in another eggplant. Eggplants are filled with fibre and lots of disease fighting antioxidants!<\/p>\n

\"Recipe<\/a><\/p>\n

\"Sicilian<\/a><\/p>\n

Key ingredients for Chicken Puttanesca<\/h2>\n

Chicken breasts<\/h3>\n

I prefer to use chicken breasts, however you could also look for bone-in and skin-on chicken thighs. Because they have more fat, they are more flavourful and impart even more flavour to the sauce.<\/p>\n

Eggplant<\/h3>\n

If you can find it, chose Barbarella eggplant. You\u2019ll recognise this Sicilian eggplant by its round, dark purple colour that sports a subtle white halo, which by the way indicates it\u2019s tenderness, the more white, the more tender. It has a wonderfully dense flesh and excellent taste \u2013 it\u2019s has a mild, nutty and slightly sweet goodness.<\/p>\n

Anchovy<\/h3>\n

The anchovies give this recipe subtle umami flavour but they do not make this dish taste fishy at all.<\/p>\n

Pitted olives and capers<\/h3>\n

Olives and capers adds a kick of flavour to the sauce. I like to use Greek Kalamata olives, as they are one of my favourites, but for an authentic flavour, choose an Italian variety of olive.<\/p>\n

Tomatoes<\/h3>\n

Sweet, ripe cherry tomatoes will give you the taste of summer in every bite. The texture and taste is unbeatable, however, the next best thing would be canned cherry tomatoes (such as Mutti).<\/p>\n

Fresh red chili<\/h3>\n

if you don\u2019t have fresh chili on hand, then use red pepper flakes instead. Both give the sauce a little extra kick without being too assertive.<\/p>\n

Oregano<\/h3>\n

This gives the puttanesca sauce a classic Mediterranean flavour.<\/p>\n

Fresh herbs<\/h3>\n

The added chopped parsley and basil leaves adds a welcome freshness.<\/p>\n

\"Sicilian<\/a><\/p>\n

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