Ratatouille chicken
Prep time: 10 minsTotal time: 
Ratatouille chicken
Prep time: 10 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 courgette
- 1 small aubergine
- 1 large red pepper
- 1 red onion
- 3-4 tbsp olive oil, plus extra-virgin olive oil for drizzling
- 2 skinless chicken breasts
- 150g Pomodorino or cherry tomatoes, halved
- a pinch of sugar and dried chilli flakes
- a pinch of dried chilli flakes
- a large handful of basil leaves, torn
Step by step
Griddle the vegetables a few hours ahead.
-
Trim the courgette and slice it diagonally, then trim the aubergine and slice it into rounds. Halve, deseed and chop the pepper into chunky pieces. Halve the onion, then slice it into wedges through the root.
-
Preheat a griddle pan. Brush the veg with oil, then griddle, in batches, until tender and lightly charred; set aside.
-
Brush the chicken breasts with oil and season. Griddle over a medium-high heat for 10-12 minutes or until cooked through, turning now and again. Meanwhile, gently heat the tomatoes, sugar, chilli and a pinch of salt in a pan until the tomatoes soften. Remove from the heat and stir in the basil.
-
Slice the chicken and arrange on a platter along with the veg. Spoon over the tomatoes and drizzle with olive oil.
This simple recipe is bursting with summer flavours. Barbecue the chicken and vegetables if the weather looks promising. The vegetables can be served warm or at room temperature
