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Warm olive oil in a pot and sauté chicken cubes for 4-5 minutes or until they are well cooked from all sides.
Add chopped onions, garlic, zucchinis and mushrooms. Stir for 2 minutes then add green bell pepper, yellow bell pepper, tomatoes, tomato paste, black pepper, herbs, and MAGGI Less Salt Chicken Stock cubes. Bring to boil and simmer on low heat for 10 minutes or until vegetables are cooked.
Pour the prepared mixture into a 28cm x 24cm oven plate and set aside.
Meanwhile, boil potatoes in water for 15-20 minutes or until potatoes are cooked. Strain and mash then mix with nutmeg powder.
Spread the mashed potatoes mix on top of the chicken ratatouille and bake in a 250˚C oven for 30-35 minutes or until surface becomes golden in color.
Per Portion of 300g
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