Chicken Ratatouille (serves 4)

I made this using my new chopper (Fullstar 4 in 1 Chopper Plus). which cuts vegetables into uniform little chunks. This works really well for ratatouille as the small vegetable pieces gather more of each others flavors than if they were big pieces (of course you can finely dice them by hand). Also, small pieces cook quicker so dinner is on the table in a shorter time. The chicken was also cut into very small pieces – smaller than bite size. So, you take onions, garlic, zucchini, red pepper, tomatoes and chicken. Use canned San Marzano tomatoes, if possible – I cannot overstate the difference between this type of canned tomatoes and other canned tomatoes – there is a world of difference flavor wise. My recipe is really low fat, healthy and delicious.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely diced
1 large clove of garlic – finely diced
1 x chicken breast – cut into smaller than bite-size pieces
8 oz. zucchini – finely diced
1 medium red pepper – finely diced
4 canned tomatoes – finely diced
4 tbsp. tomato juice from the can

Heat the oil in a Dutch oven/cast iron casserole dish and when nice and hot add the onion and let soften and slightly brown before putting in the garlic and cook for a couple more minutes.
Tip in the chicken and sear.
Add the rest of the ingredients. Bring to a boil, turn down the heat and simmer for 20 minutes.


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