Chicken with rataouille and risoni

This recipe is fantastic because it’s very balanced – it has protein, veg and carbs – and best of all, it’s absolutely delicious and freezes extremely well.

I’m really wanting to inspire busy people to cook at the moment – setting aside a day a fortnight, or even a month, to have a big cook up and fill the freezer with yummy dishes. Not only will it reduce the stress in your life, but it will also ensure you and your family are eating good, healthy food, that won’t break the bank.

I had some really awesome comments on my post on freezing food the other day – click here to read the post and the tips and tricks Uforic Food readers offered on how to do it successfully.

This post set records for readership on this blog, so I figure it’s the sort of thing people are really interested in. I know I am seeing as I am trying to cook meals for my dad and stack his fridge with yummy goodness!

So, this recipe is one of the ones I cooked the other night (I found it on taste.com.au) – because it’s very much ideal for freezing, and because it’s such a complete meal, you don’t have to worry about trying to think of something to go with it which will freeze well.

Chicken with Rataouille and Risoni

 

  • 1 large eggplant, cut into 2.5cm pieces
  • 2 large zucchinis, thickly sliced
  • 1 red capsicum, halved, thickly sliced
  • A good drizzle of olive oil
  • 8 large chicken drumsticks
  • 2 cups Italian tomato pasta sauce (or you could make my marinara sauce, click here for the recipe)
  • 1/3 cup dried risoni pasta
  • 1/2 cup basil leaves, chopped

Method

Preheat oven to 240°C. Place eggplant, zucchini and capsicum in a large roasting pan. Drizzle lightly with olive oil and some salt and pepper and use your hands to toss the vegies and ensure all the vegies are lightly coated. Roast for 25 to 30 minutes or until light golden.

Meanwhile, heat a heavy-based saucepan over high heat. Add a little olive oil and cook the drumsticks in batches, turning occasionally, for 5 minutes or until light golden (you could use thigh fillets as well, if you like). Return all chicken to saucepan. Add pasta sauce. Reduce heat to medium-low. Cover and simmer for 10 minutes. Stir in risoni. Cook, covered, for a further 10 minutes or until chicken is cooked through. Do keep an eye on it to make sure the risoni doesn’t stick to the bottom of the pan.

Stir in roast vegetables and basil. Season with salt and pepper.

Serve or transfer to containers for freezing.

This recipe is so easy and simple, but the roasting of the vegetables really adds a lovely depth of flavour. I know some people would like to use breast chicken for this. However, I really urge you not to, I think it would really take away from the flavour.

If you have a recipe that you’d like to share – email me at lisa.foreman_media@yahoo.com.au . I’d love to hear from you 🙂

Be Inspired~

Lisa

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About Lisa Mary Foreman @ Uforic Food

I'm the creator Uforic Food - a blog compiled by three journalists whose talents lie in telling fabulous food stories. I'm on a journey to prove you can be healthy and passionate about food at the same time. Ruza lives in the city and is all about sharing her urban food experiences. Laura is the domestic goddess of the group and loves all things food, family and from the heart. Join us at the Uforic Food table where we share recipes, reviews, and all things food. If you'd like to get in touch, email me at lisamary@uforicfood.com

Posted on January 17, 2011, in casseroles, chicken, Freezing meals, Italian, Pasta, Recipes, winter warmers and tagged , , , , , , , , , . Bookmark the permalink. Leave a comment.

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