Chicken Ratatouille
Ingredients
1 chicken (about 1.2 kg)
1 eggplant
2 zucchini
2 red onions
4 tomatoes
1 red bell pepper
2 cloves garlic
1 teaspoon tomato puree
1 teaspoon paprika
olive oil
⅞ cup chicken broth
salt
freshly ground black pepper
½ bunch basil
Directions
Divide the chicken into eight pieces, then wash and pat dry.
Wash and trim the eggplant and the zucchini. Cut the eggplant in half length ways and slice.
Sprinkle salt over the top to extract liquid, then wash and drain.
Cut the zucchini diagonally into thick slices.
Peel the onions and cut into wedges.
Wash the tomatoes and remove the stems.
Wash, halve and de-seed the bell peppers and chop.
Peel the garlic and cut in half.
Season the chicken pieces with salt and pepper and fry in hot oil in a cooking pot until golden brown. Remove and set aside. Fry the onion, eggplant and zucchini. Saute the bell peppers and the garlic, then add the tomato puree and pour in the broth. Add the tomatoes and season with paprika, salt and pepper. Put the chicken pieces on the top, skin side up and place in a pre-heated oven at 350°F (180°C) for 30 – 40 minutes. Pour a little broth over the chicken from time to time and stir the vegetables.
Season with salt and pepper, sprinkle some basil leaves over the top and serve.
