Recipe - Portuguese Chicken With Roasted Vegetable Ratatouille

4 Skinless chicken breasts
2 tablespoon Runny honey
2 tablespoon Lemon juice
2 teaspoon Tomato puree
1 teaspoon PiriPiri seasoning

FOR THE RATATOUILLE
224 g Aubergines; halved and minced
2 lg Courgettes; minced
2 Red peppers; deseed, 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 minced
2 Sprigs fresh thyme
2 Springs of fresh basil
leaves
50 ml Olive oil
225 g Passata or tin of peeled
chopped tomatoes

1 Mix the honey, lemon juice, tomato puree and piripiri 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 3040 minutes, brushing the chicken with the marinade from time to
time.

2 For the Ratatouille: Place the peeled and minced 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 4045 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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