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Ingredients 17 items

  • 2 tablespoons olive oil
  • 500 g boneless and skinned chicken breasts cut into large cubes
  • 1 medium onion or 150 g, chopped
  • 2 cloves crushed garlic
  • 2 medium zucchini or 200 g, cut into medium cubes
  • 1 cup mushrooms or 100 g, cut into halves
  • 1 medium green bell pepper or 150 g, cut into medium cubes
  • 1 medium yellow bell pepper or 150 g, cut into medium cubes
  • 2 medium tomatoes or 300 g, peeled and cut into cubes
  • 2 tablespoons tomato paste
  • 1 tablespoon dried mixed herbs
  • ½ teaspoon ground black pepper
  • 2 cubes MAGGI Less Salt Chicken Stock
  • ½ cup water or 125 ml
  • 2 medium potatoes or 500 g, peeled and cut into big cubes
  • 1 cup skimmed milk or 250 ml, liquid
  • ½ teaspoon ground nutmeg

How to prepare

  1. Warm olive oil in a pot and sauté chicken cubes for 4-5 minutes or until they are well cooked from all sides.
  2. 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 a boil and simmer on low heat for 10 minutes or until vegetables are cooked.
  3. Pour the prepared mixture into a 28cm x 24cm oven plate and set aside.
  4. Meanwhile, boil potatoes in water for 15-20 minutes or until potatoes are cooked. Strain and mash then mix with nutmeg powder.
  5. 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.

Nutritional informations

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