Portuguese chicken with roasted vegetable ratatouille
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless chicken breasts | |
| 2 | tablespoons | Runny honey |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Tomato puree |
| 1 | teaspoon | Piri-Piri seasoning |
| 224 | grams | Aubergines; halved and diced |
| 2 | larges | 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 | millilitres | Olive oil |
| 225 | grams | Passata or tin of peeled chopped tomatoes |
Directions
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.
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Recipe by: Good Living
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