Chicken and ratatouille with rice and peas
This is quite a quick dish to prepare if, like me you batch cook and freeze.
All I had to do with this one, was to marinate the chicken then grilled it later. I added the defrosted ratatouille at the end.
For the rice, I grabbed a bag of my 7-minute rice out of the freezer and added a few petits-pois.
In Italy, the rice and peas dish is called risi e bisi.
RATATOUILLE
INGREDIENTS
1 red pepper, cut into ½” pieces
1 green pepper, cut into ½” pieces
3 onions, sliced
½ courgette, cut into ½” pieces
½ aubergine, cut into ½” pieces (optional)
2 cloves of garlic, minced
1 tin of chopped tomatoes
1 tbsp tomato puree
2 tbsp tomato ketchup
1 tsp sugar
1 tbsp white wine vinegar
Salt and pepper
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 pinch of dry thyme
1 tsp cornflour
Olive oil
METHOD
Heat a large frying pan or a wok
Add 2 tbsp of olive oil
Add the onions and sauté for 5 minutes on medium heat
Add the courgette and peppers
Sauté for 5 minutes on medium heat
Add the garlic and herbs
Sauté for 2 minutes on medium heat
Add the tomatoes, puree and ketchup, sugar and vinegar
Stir in the cornflour
Season with salt and pepper
Cover with a lid and cook for 15 minutes
If too dry, add a little water
Once the ratatouille is ready, it can be refrigerated for up to 3 days or frozen for 3 months.
When needed, gently reheat the ratatouille in frying pan or oven dish.
RICE WITH PEAS
INGREDIENTS (Serves 2)
1 small onion, finely chopped
1 Tbsp olive oil
2 portions of 7-minute rice
4 Tbsp of frozen petits-pois
1 pinch of dried mint
METHOD
Heat the oil in a saucepan
Soften the onion on a low heat
Add 2 Tbsp of water
Add the mint
Add the defrosted peas
Add the rice
Heat to your liking and serve with the chicken.
CHICKEN WITH RATATOUILLE
INGREDIENTS (Serves 2)
2 chicken breasts, sliced
Olive oil
2 Tbsp of barbecue spice
Juice of 1/2 lemon
1 Tbsp of light soya sauce
METHOD
Place all the above ingredients in a large bowl.
Add 2 Tbsp of olive oil
Marinate the chicken for at least 1 hour.
Heat 1 Tbsp in a grill pan until smoking
Place the chicken in the pan
Add a couple of pinches of BBQ spice
Grill the chicken slices 2 minutes on each side
Season to your liking
Mix with the reheated ratatouille and serve with the rice.