Chicken Ratatouille Traybake

Part of our Delicious Dinners series, recipes that are simple to make and a joy to eat! A vibrant and colourful one tray dinner. It’s a Plate Up delicious twist on the classic French dish, ratatouille. Golden chicken thighs with a brilliant ratatouille vibe with cherry tomatoes, courgette and aubergine. This one uses the nifty trick of cooking bulgur wheat in a tray with stock in the oven, the juices from the chicken and veg are absorbed into the bulgur wheat for maximum flavour. Make this gluten free by swapping the bulgur wheat for quinoa. © Photography by Paul Gregory

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Ingredients

courgette 2 (chopped)
aubergine 1 (chopped)
bone in chicken thighs 1 kg
cherry tomatoes 300 g
ground turmeric 1 tsp
chicken stock cube 1
bulgur wheat 200 g
Greek yoghurt 100 g

Method

Prep the ingredients & preheat the oven

Preheat the oven to 220°C/200°C fan. Slice the courgette and aubergine into chunks. Pat the chicken thighs dry with kitchen paper.

Assemble the traybake

Add the tomatoes and aubergine to the tray, drizzle with a dash of oil, season and toss well. Layer the chicken on top. Brush the chicken with a dash of oil and sprinkle with the turmeric and a pinch of salt. The turmeric helps to add a lovely golden colour. Pop in the oven for 20 minutes.

Add the bulgur wheat to the traybake

Make up the chicken stock cube with 125ml boiling water per serving. Transfer the chicken to a plate. Add the bulgur wheat and courgette to the tray along with the stock and give it a good stir, placing the chicken back on top. Cover the tray tightly with foil and bake for 15 minutes. The foil helps the bulgur wheat to steam.

Plate up and serve

Plate up the traybake with a dollop of creamy yoghurt. Tuck in and enjoy!

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