Mediterranean Chicken with Romesco Sauce, Ratatouille & Crispy Potato Galettes
Crispy, colourful, and full of flavour just the way a meal should be.
Prep Time: 25 minutes
Cook Time: 40 minutes
Serves: 4
Ingredients:
Chicken:
- 4 chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- Salt and pepper
Spanish Romesco Sauce:
- 2 roasted red peppers
- 1/2 cup toasted almonds
- 1 garlic clove
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- Salt and pepper
French Ratatouille:
- 1 courgette, diced
- 1 aubergine, diced
- 1 red pepper, diced
- 2 tomatoes, chopped
- 1 onion, diced
- 2 garlic cloves, crushed
- Fresh thyme
- Olive oil
- Salt and pepper
Crispy Potato Galettes:
- 500g potatoes, grated
- 1 egg
- 2 tbsp flour
- Salt and pepper
- Butter or oil, for frying
How To Make Mediterranean Chicken with Romesco Sauce, Ratatouille & Crispy Potato Galettes
- Combine the chicken with olive oil, garlic, smoked paprika, Dijon mustard, salt and pepper. Set aside to marinate.
- For the romesco sauce, blend the roasted peppers, almonds, garlic, tomato paste, olive oil, vinegar and paprika until slightly textured. Season to taste.
- To make the ratatouille, sauté the onion and garlic in olive oil until soft. Add the aubergine, courgette and red pepper and cook until tender. Stir in the tomatoes and thyme, then simmer until rich and glossy.
- Squeeze as much moisture as possible from the grated potatoes. Combine with the egg, flour, salt and pepper. Shape into small galettes and fry until golden and crisp on both sides.
- Grill or pan-fry the chicken until golden and cooked through.
- Spoon the romesco sauce onto the plate, add the chicken and serve with the ratatouille and crispy potato galettes.