When I think of cooking seasonally, ratatouille is the first thing I think about when vegetables are in abundance and I can’t resist buying one of each variety from my local market. Traditionally, each vegetable is cooked separately and then layered and baked and although quite rewarding, is very time consuming. This recipe is much easier and quicker without sacrificing flavour and I’ve also added chicken.
My chicken ratatouille is made all in one skillet and I’m suggesting that you enjoy it topped on a grilled baguette that has been smeared with goat cheese – it’s wonderful all on its own too. The combination of tender chicken, fresh local vegetables and the creamy goat cheese is not only delicious but it’s a fun way to eat ratatouille for the kids of the house who would find it unappealing to eat vegetables straight up. I used LiberTerre chicken breast for this recipe because they stay juicy and taste great! You can also use chicken thighs or pork loin as an alternative. It serves as a great side dish or turn it into brunch by adding a fried egg on top and serve with a toasted baguette.
I love this dish also for its leftover possibilities. It’s great because there is no need to heat it up before you enjoy it again. Simply coat your bread with goats cheese, fill with the leftover ratatouille, and you have the most delicious sandwich!
Serves 6-8
INGREDIENTS
1 pound LiberTerre chicken breast, cut into 1 inch pieces
1 yellow onion, thinly sliced
1 pound eggplant, cut into 1 inch pieces
2 Portobello mushrooms, cut into 1 inch pieces
1 pound zucchini, cut into 1 inch pieces
2 coloured peppers (about 1 cup)
2 cloves garlic, crushed
3 tomatoes, cut into 1 inch pieces
4 tablespoons olive oil
1 tsp Oregano flakes, divided
¼ tsp chili flakes
Salt and Pepper to taste
Fresh chopped basil, for garnish
1 baguette cut into thick slices
1 cup goat cheese
INSTRUCTIONS:
ONE: Heat a large, heavy-bottomed skillet to medium-high heat. Add oil to the skillet and heat. Add the chicken pieces to the skillet and season with salt, pepper and half of the oregano. Cook the chicken until it is evenly browned, about 5 minutes. Transfer the cooked chicken to a plate and set it aside.
TWO: Add more oil to the skillet. Add onion, mushroom and eggplant to the skillet and season with a pinch of salt. Stir frequently until they begin to soften, about 5 minutes.
THREE: Add the zucchini, pepper and garlic; cook, stirring occasionally, until slightly softened, about 5 minutes.
FOUR: Add tomatoes, hot chili flakes, salt and the rest of the oregano. Return the cooked chicken to the skillet and cook, stirring occasionally, until vegetables are tender and chicken is cooked through, about 10 minutes.
FIVE :Serve warm with fresh chopped basil and a fresh baguette. Alternatively, grill slices of the baguette and top with goat cheese and ratatouille mixture.
Julie Miguel is an iRun food contributor, where you’ll find a selection of weekly recipes and food ideas. She is a home cook, and food influencer and has worked with a national television, print and online media outlets. You can also follow her food discoveries and travel adventures at Daily Tiramisu.
Current Issue
Previous Issue
Prior Release
