| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Portuguese |
Good, Living |
4 |
servings |
INGREDIENTS
| 4 |
|
Skinless chicken breasts |
| 2 |
tb |
Runny honey |
| 2 |
tb |
Lemon juice |
| 2 |
ts |
Tomato puree |
| 1 |
ts |
Piri-Piri seasoning |
| 224 |
g |
Aubergines; halved and diced |
| 2 |
lg |
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 |
ml |
Olive oil |
| 225 |
g |
Passata or tin of peeled chopped tomatoes |
INSTRUCTIONS
FOR THE RATATOUILLE
1 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.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”