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Ingredientes
- 4 x Chicken breasts, skin on seasoned in Caribbean Light spices
- 3 x Onions, peeled and finely minced
- 1/2 Tbsp. Vegetable oil
- 50 gm Butter
- 3 x Cloves garlic, peeled and finely minced
- 1/2 Tbsp. Tomato puree
- 2 x Red chillies, diced
- 2 slc Warm pepper
- 1/2 Tbsp. Turmeric
- 1 lt Chicken stock
- 4 x Tomatoes, minced
- 2 Tbsp. Natural lowfat yoghurt Little grated ginger and fresh thyme
- 400 gm Green banana ratatouille, (see recipe) Salt and pepper
Direcciones
- Sweat the onions in a little oil and butter till soft. Add in the garlic and sweat for a further minute.
- Add in tomato puree, chillies, warm pepper and chilli pwdr. Sweat for 2 min and add in the chicken stock, tomatoes and natural lowfat yoghurt. Fry the chicken breast in the remaining oil and butter till lightly coloured. Add in to the sauce in the oven for approximately 10 min till just done. Remove the chicken and reduce the sauce till thick.
- Place the ratatouille stew in the middle of the plate. Cut the chicken breast into 3 and arrange on top.
- Adjust seasoning of the sauce if necessary and pour on top of it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2185g | |
| Calories 1651 | |
| Calories from Fat 908 | 55% |
| Total Fat 101.99g | 127% |
| Saturated Fat 42.25g | 169% |
| Trans Fat 0.84g | |
| Cholesterol 468mg | 156% |
| Sodium 2290mg | 95% |
| Potassium 3204mg | 92% |
| Total Carbs 47.54g | 13% |
| Dietary Fiber 12.8g | 43% |
| Sugars 20.55g | 14% |
| Protein 133.73g | 214% |
