Ratatouille and herb chicken

Ratatouille and herb chicken


Blend all the marinade ingredients in a food processor and then use the mixture to marinade the chicken. Cut the vegetables into roughly 1 cm chunks. In a wok or a frying pan, fry the aubergine with olive oil until browned, adding the onions in after three minutes. After another three minutes add the red pepper and then the courgette another three minutes after that. Add in the tinned tomatoes, tomato puree, fennel and herbs, leaving to simmer for another three minutes. While the ratatouille is cooking, heat up the Tepan grill to 200 degrees and grill the chicken fillets on both sides until cooked. Once done, serve with the ratatouille and garnish with fresh herbs.

For the ratatouille:

  • 1/2 aubergine
  • 1 small red onion
  • 1 red pepper
  • 1/2 courgette
  • 1 tin chunky tomatoes
  • 1 tbsp tomato puree
  • ½ tsp ground fennel
  • 1 level tsp herbes de Provence
  • natural or sea salt
  • ground pepper
  • olive oil for frying


For the chicken:

  • 400 g chicken mini fillets


For the marinade:

  • 3-4 sprigs of parsley
  • 3-4 sprigs of basil
  • 1 garlic clove
  • 1 small shallot
  • 3 tbsp olive oil for frying
  • 1 tbsp lemon juice
  • natural or sea salt
  • ground pepper


For the garnish:

  • Parsley and basil, roughly chopped

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