Cold ratatouille with spiced chicken brochettes recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 225 calories / serving
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Preheat the oven to 200°C, 400°F, Gas 6.

To make the ratatouille, heat the oil in a pan and add the vegetables one at a time, in the order given, cooking for two minutes each time. Add the basil and seasoning and cook gently with a lid on for about 10 minutes or until all is soft and tender. Leave to cool then chill until needed.

Toss the chicken cubes in the oil and spices, then coat in sesame seeds. Thread onto skewers alternating with the red onion and season. Cook in the oven on a baking sheet for 8-10 minutes or until the chicken is cooked through with no pink showing, and juicy.

Spoon the ratatouille into a bowl and adjust the seasoning if necessary – chilling dulls flavours. Serve with the chicken alongside. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4tbsp olive oil
  • 1 aubergine, finely chopped
  • 1 red pepper, seeded and finely chopped
  • 1 courgette, finely chopped
  • 4 plum tomatoes, finely chopped
  • handful basil leaves, chopped
  • salt
  • pepper
  • For the chicken brochettes

  • 2 chicken breasts, skinned and cut into bite-size pieces
  • 2tbsp olive oil
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp sesame seeds
  • ½ red onion, cut into small chunks
  • Energy 935kj 225kcal 11%
  • Fat 19g 26%
  • Saturates 3g 14%
  • Sugars 8g 8%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 8.1g Protein 4.4g Fibre 4.2g


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