Ratatouille #shorts
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Ratatouille Chicken/Spectacular Dinner On the Plate in 45 Minutes
Ratatouille Chicken
#chickendish #rusticcooking #lowcarb
Hi guys, welcome to Marks Irish Kitchen, where i cook family friendly recipes that everyone can enjoy. Todays video is a recipe i have taken from a pinch of nom book for Ratatouille chicken. This is a simple dish that just needs a bit of constructing and pop it in the oven for a tasty chicken dish that's healthy and full of vegetables and flavour. It is a 1 pot dish that is ready in under 45 minutes so its a great mid week dinner or something tasty and spectacular for a dinner. Its also low carb so is great for any diet.
IMGREDIENTS (serves 2)
1/4 tsp dried basil
1/2 tsp garlic granules
1 small aubergine trimmed and sliced
1 red onion peeled and sliced
1 small courgette sliced
1 pepper deseeded and sliced
75g cherry tomatoes halved
Low calorie cooking spray
2 chicken breasts
Salt and pepper
1 tbsp balsamic vinegar
METHOD
Pre heat the oven to 220c (200 fan)
Take the sliced vegetables and arrange them around a large, ovenproof dish or tray alternating with a slice of aubergine, onion, pepper and courgette.
Put the chicken breasts in the middle and spray it all with low calorie cooking spray
Mix the garlic granules and the basil
Sprinkle the basil and garlic mixture over the vegetables and chicken.
Place the dish in the oven and cook for 15 minutes.
Add the cherry tomato mix, return to the oven and continue cooking for another 15 minutes until the chicken is fully cooked.
Serve with a salad or sauté potatoes.
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Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit
Andy makes ratatouille even though he has never seen the movie Ratatouille.
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Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit
This easy ratatouille recipe is the ultimate comfort dish!
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How to make Summer Rainbow Ratatouille from @twospoons.ca’s The Two Spoons Cookbook (p. 253). Sneak peek recipe below ????????????
2 tbsp olive oil1 red onion, chopped
4 cloves garlic, chopped1 tsp fine sea salt, divided
1 red bell pepper, chopped
2 cans (28 ounces/800 mL each) crushed tomatoes
2 tsp Herbes de Provence
3 tsp fresh thyme, divided
1⁄2 cup basil, chopped, more for garnish
1 green zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 Japanese eggplant, thinly sliced
3 Roma tomatoes, thinly sliced
1⁄4 tsp pepper
Fresh basil, for garnish (optional)
1. Heat the olive oil in a 10-inch cast-iron skillet over medium heat.Add onion, garlic, and 3⁄4 teaspoon of the salt. Cook, stirring often, until softened, about 10 mins.
2. Add the bell pepper and cook until softened, about 7 mins. Pour in the crushed tomatoes and season with the herbes de Provence and 2 tsp of the thyme. Cook at a low simmer until the sauce has slightly thickened, 10 to 15 mins. Add the basil and stir to combine. Remove from the heat.
3. Starting from the outer edge of the skillet and working your way to the middle, arrange the sliced veggies over the tomato sauce, snugly upright but slightly angled, and alternating the colours (zucchini, summer squash, eggplant, and tomato). Sprinkle with the remaining 1 teaspoon thyme, remaining 1⁄4 teaspoon salt, and the black pepper.
4. Cover the skillet with foil or an oven-safe lid and bake at 375F/190C for 40 mins. Remove the foil and continue cooking until the veg is very soft and the ratatouille is bubbling, another 20 to 30 mins. Garnish with basil leaves just before serving, if desired.
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How to Make The Easiest Ratatouille
Becky teaches Bridget how to make the easiest ratatouille recipe.
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Chicken Ratatouille Inspired bake
CHICKEN RATATOUILLE-INSPIRED BAKE
Inspired by the classic ratatouille, this French-inspired stew is rich, comforting and full of flavour. We’ve added chicken for a tasty twist that the whole whānau can enjoy. Try pairing this ratatouille-inspired bake with some toasted baguette for dinner.
Serves: 4 Prep time: 10 minutes Cooking time: 50 minutes
Skill level: Easy As Dietary: DF
INGREDIENTS
8 skinless boneless chicken thighs
1 onion, sliced
1 large eggplant, diced
4 garlic cloves, minced
1 Tbsp fresh thyme leaves
2 cans (800g) of diced tomatoes
¼ cup fresh basil, roughly chopped
METHOD
Preheat your oven to 180ºC fan bake. Bring a drizzle of olive oil to medium-high heat in an oven-proof casserole dish.
Using a paper towel, pat the chicken dry and generously season with salt and pepper. Cook the chicken in batches for a few minutes on each side or until golden brown. Remove from the pan and set aside.
Add a generous drizzle of olive oil to the same pan along with the onion, eggplant, garlic and thyme. Cook for 6-8 minutes or until the vegetables start to soften. Stir in the tomatoes, season with salt and pepper and cook for a further 5 minutes.
Nestle the chicken back into the dish, cover and place in the oven to bake for 10 minutes. Remove the lid and cook for a further 10-15 minutes or until cooked through.
Sprinkle fresh basil over the top to serve.
Top tip: Throw in two cups of diced courgette, capsicum or carrot into the mix along with the onion for added veggies.
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