The problem with cooking for one is that you often have to eat the same meat twice. See, things like chicken breasts usually come in twos in the supermarket and although I'd like to buy meat from a local butcher all the time it's not easy to find one that is open after work. So for the second night in a row I had grilled chicken, only this time I made a kind of ratatouille to go with it. I say kind of because I'm aware that ratatouille is usually made with aubergines, not just courgettes, peppers and tomatoes...
Grilled chicken with ratatouille (serves 1)
1 chicken breasts
A few sprigs of rosemary
1 tbsp olive oil
1 large courgette, thickly sliced
1 pepper, thickly sliced
2 tomatoes, skinned and chopped
3 garlic cloves, finely chopped
1 tbsp flatleaf parsley, chopped
salt and pepper
1 ciabatta
1 tbsp soft butter
1) Cut the peppers and courgettes into thick slices. Then heat a little olive oil in a saucepan and add the garlic. Fry for a minute and then add the courgette and peppers. Fry for a couple more minutes, add the tomatoes, a sprig of rosemary and cook over a low heat.
2) Make some slashes in the chicken with your knife and stuff the gaps with rosemary. Season and put under the grill for 10 minutes, turning half-way.
3) Meanwhile mix a little butter with a clove of finely chopped garlic. Halve the ciabatta and spread lightly over the top. Remove the chicken from the oven and put the ciabatta under the grill until toasted. By now the ratatoullie will be ready so serve up.
Ratatoille can be a bit sloppy but with the chunky chopped veg this has a nice texture and the peppers and tomatoes add some sweetnes which perfectly complements the rosemary scented savoury chicken. The garlic ciabatta's great for mopping up the tomatoey sauce too. Sudddenly eating grilled chicken two nights in a row didn't seem so bad
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