- 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
Chicken Gratin Ratatouille
INGREDIENTS
Chicken Gratin Ratatouille with
Chicken Gratin Ratatouille with 
- 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
NUTRITIONAL INFORMATION
Chicken Gratin Ratatouille with
Chicken Gratin Ratatouille with
- Energy 305 (Kcal)
- Protein 29 (g)
- Carbohydrate 31 (g)
- Total Fat 7.2 (g)
HOW TO PREPARE
Chicken Gratin Ratatouille with
Chicken Gratin Ratatouille with
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 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.
REVIEWS
Chicken Gratin Ratatouille with
