| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Portuguese |
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Honey |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Tomato pur.e |
| 1 |
ts |
Schwartz Piri Piri Seasoning |
| 4 |
|
Boneless; skinless chicken |
|
|
; breasts, scored |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Courgette; diced |
| 1 |
sm |
Aubergine; diced |
| 1 |
|
Red pepper; diced |
| 1 |
|
200 gram tin chopped tomatoes; (7 oz) |
| 1/2 |
ts |
Schwartz Garlic Granules |
| 1 |
ts |
Schwartz Basil |
| 1 |
tb |
Tomato puree |
|
|
Salt and pepper |
INSTRUCTIONS
FOR THE RATATOUILLE
Pre-heat the oven to 200C, 400F,Gas Mark 6. Mix together the honey, lemon
juice, tomato puree and Piri Piri Seasoning in a shallow dish, add the
chicken and coat well. Place the chicken on a baking sheet and bake for
25-30 minutes.
For the Ratatouille, heat the oil in a large saucepan and fry the
vegetables for 4-5 minutes. Stir in the remaining ingredients. Bring to the
boil. Cover and simmer for 20 minutes.
Serve with the chicken and crusty bread.
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