Uforic Food Cafe Torquay

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Chicken with rataouille and risoni

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This recipe is fantastic because it’s very balanced – it has protein, veg and carbs – and best of all, it’s absolutely delicious and freezes extremely well.

Chicken with Rataouille and Risoni

 

  • 1 large eggplant, cut into 2.5cm pieces
  • 2 large zucchinis, thickly sliced
  • 1 red capsicum, halved, thickly sliced
  • A good drizzle of olive oil
  • 8 large chicken drumsticks
  • 2 cups Italian tomato pasta sauce (or you could make my marinara sauce, click here for the recipe)
  • 1/3 cup dried risoni pasta
  • 1/2 cup basil leaves, chopped

Method

Preheat oven to 240°C. Place eggplant, zucchini and capsicum in a large roasting pan. Drizzle lightly with olive oil and some salt and pepper and use your hands to toss the vegies and ensure all the vegies are lightly coated. Roast for 25 to 30 minutes or until light golden.

Meanwhile, heat a heavy-based saucepan over high heat. Add a little olive oil and cook the drumsticks in batches, turning occasionally, for 5 minutes or until light golden (you could use thigh fillets as well, if you like). Return all chicken to saucepan. Add pasta sauce. Reduce heat to medium-low. Cover and simmer for 10 minutes. Stir in risoni. Cook, covered, for a further 10 minutes or until chicken is cooked through. Do keep an eye on it to make sure the risoni doesn’t stick to the bottom of the pan.

Stir in roast vegetables and basil. Season with salt and pepper.

Serve or transfer to containers for freezing.

This recipe is so easy and simple, but the roasting of the vegetables really adds a lovely depth of flavour. I know some people would like to use breast chicken for this. However, I really urge you not to, I think it would really take away from the flavour.

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