Portuguese Chicken With Roasted Vegetable Ratatouille

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Portuguese	Good, Living	4	Servings

INGREDIENTS

4		Skinless chicken breasts
2	T	Runny honey
2	T	Lemon juice
2	t	Tomato puree
1	t	Piri-Piri seasoning
224	g	Aubergines, halved and diced
2		Courgettes, diced
2		Red peppers, de-seed cut
		into
		strips
2		Red onions, cut in quarters
6		Plum tomatoes, cut into 4
2		Cloves garlic, peeled and
		crushed
2		Sweet potatoes – orange
		flesh – peeled
		and diced
2		Sprigs fresh thyme
2		Springs of fresh basil
		leaves
50		Olive oil
225	g	Passata or tin of peeled
		chopped tomatoes

INSTRUCTIONS

Mix the honey, lemon juice, tomato puree and piri-piri seasoning.
Place the chicken pieces in a shallow dish and pour over the  marinade.
Leave overnight if possible.  NB You may want to slash the surface of
the chicken if you don't have  much time to marinade. Put the chicken
in a shallow roasting dish or  tin and bake for 30-40 minutes, brushing
the chicken with the  marinade from time to time.  2 For the
Ratatouille: Place the peeled and diced sweet potatoes in a  pan, boil
and cook for about five minutes. Drain and refresh in cold  water.
Place in a roasting tin with the garlic and thyme.  3 Add the rest of
the prepared vegetables, drizzle with olive oil and  season. Roast the
vegetables at 200c/Gas 6/400f for 40-45 minutes or  until golden brown.
4 Bring the pasatta to the boil and pour over the vegetables. Place
back in the oven for another 10 minutes until bubbling and hot. Serve
the chicken with a portion of the ratatouille, garnished with torn
basil leaves.  Converted by MC_Buster.  Recipe by: Good Living
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 458 Calories From Fat: 55 Total Fat: 6.3g Cholesterol: 73.1mg Sodium: 969.1mg Potassium: 1579.4mg Carbohydrates: 54.6g Fiber: 12.4g Sugar: 4.4g Protein: 48.7g