chicken ratatouille
How to make chicken ratatouille recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
8 small skinless chicken thighs
1 tablespoon olive oil
1 onion, chopped
1 aubergine, cut into bite-sized chunks
1 green pepper, cored, deseeded and cut into bite-sized chunks
1 red pepper, cored, deseeded and cut into bite-sized chunks
2 courgettes, chopped
1 garlic clove, crushed
400 g (13 oz) can chopped tomatoes
pinch of caster sugar
handful of basil, roughly torn
salt and pepper
Method:
Cut a couple of slashes across each chicken thigh and season. Heat the oil in a large deep frying pan, add the chicken and cook over a high heat for 5 minutes, turning occasionally.
Add the onion, aubergine, peppers, courgettes and garlic and cook for 10 minutes or until softened, adding a little water if the mixture becomes too dry.
Pour in the tomatoes, add the sugar, season to taste and bring to the boil, stirring. Reduce the heat, cover and simmer for 15 minutes, stirring occasionally. Stir in the basil and serve.
For chicken ratatouille with lentils, chop 4 boneless, skinless chicken breasts and fry in 1 tablespoon olive oil for 5 minutes.
Add 1 chopped aubergine, 2 chopped courgettes, 2 drained and chopped roasted red peppers from a jar, 400 g (13 oz) can chopped tomatoes with garlic and herbs and 400 g (13 oz) can green lentils, rinsed and drained.
Bring to the boil, reduce the heat, cover and simmer for 10 minutes. Sprinkle with chopped basil before serving. Total cooking time 20 minutes.
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| chicken ratatouille |
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