Mediterranean-rubbed chicken with spring ratatouille
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    préparation
    15minutes
    cuisson
    40minutes
    servings
    4
    type of dish
    Main course
    préparation
    15minutes
    cuisson
    40minutes
    servings
    4
    type of dish
    Main course
    Mediterranean-rubbed chicken with spring ratatouille
    [addthis tool="addthis_inline_share_toolbox"]
      préparation
      15minutes
      cuisson
      40minutes
      servings
      4
      type of dish
      Main course
      préparation
      15minutes
      cuisson
      40minutes
      servings
      4
      type of dish
      Main course
      ingredient
      • 5 clove(s) garlic , minced and divided
      • 4 chicken breasts , boneless, skinless, with back, halved
      • 15 ml paprika
      • 45 ml olive oil , divided
      • 1 L eggplant , cut into 2.5 cm pieces
      • 250 ml zucchini(s) (green and yellow), cut into rounds
      • 1 onion(s) (large), sliced
      • 1 sweet orange pepper(s) , cut into 2.5 cm
      • 375 ml diced Roma tomatoes
      • 2 ml salt
      • 45 ml oregano fresh and coarsely chopped, divided
      • 2 sprig(s) rosemary , fresh and cut into thirds
      • 175 ml frozen green peas
      • 5 clove(s) garlic , minced and divided
      • 4 chicken breasts , boneless, skinless, with back, halved
      • 15 ml paprika
      • 45 ml olive oil , divided
      • 1 L eggplant , cut into 2.5 cm pieces
      • 250 ml zucchini(s) (green and yellow), cut into rounds
      • 1 onion(s) (large), sliced
      • 1 sweet orange pepper(s) , cut into 2.5 cm
      • 375 ml diced Roma tomatoes
      • 2 ml salt
      • 45 ml oregano fresh and coarsely chopped, divided
      • 2 sprig(s) rosemary , fresh and cut into thirds
      • 175 ml frozen green peas
      prep time
      1. Preheat oven broiler.
      2. Spread 15 mL (1 tbsp.) garlic on chicken. Sprinkle with paprika and pat to stick.
      3. In a large skillet, heat 15 mL (1 tbsp.) oil over medium heat. Add chicken and cook until browned on both sides, 1 to 2 minutes.
      4. Transfer to baking dish and broil for 6 to 8 minutes, or until internal temperature reaches 77°C (171°F).
      5. Meanwhile, heat 15 mL (1 tbsp.) olive oil in a large skillet over medium heat. Add the eggplant and cook until soft, about 3 minutes. Add zucchini and cook for another 5 minutes. Set mixture aside in a bowl.
      6. Add the remaining olive oil to the skillet and cook the remaining garlic, onion, and pepper over medium heat until tender, 8 to 10 minutes.
      7. Add the remaining olive oil to the skillet and cook the remaining garlic, onion, and pepper over medium heat until tender, 8 to 10 minutes.
      8. Stir in the peas and reserved vegetable mixture. Cook for 3 minutes. Serve chicken with warm ratatouille and sprinkle remaining oregano over top.