Name: Chicken baked with courgettes and pan-roasted thyme potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 clove garlic, chopped; 1/2 teaspoon ground ginger; 400 gram can chopped tomatoes; 1 tablespoon honey; 1/2 cup cold water; 4 skinless chicken breasts; salt and freshly ground black pepper; 4 small courgettes, sliced in rounds; Pan-roasted thyme potatoes; 500 gram small potatoes; salt and freshly ground black pepper; 2 tablespoon olive oil; 4 clove garlic, chopped; 2 sprigs fresh thyme

Ingredients

2 tablespoon olive oil

2 clove garlic, chopped

1/2 teaspoon ground ginger

400 gram can chopped tomatoes

1 tablespoon honey

1/2 cup cold water

4 skinless chicken breasts

salt and freshly ground black pepper

4 small courgettes, sliced in rounds

Pan-roasted thyme potatoes

500 gram small potatoes

salt and freshly ground black pepper

2 tablespoon olive oil

4 clove garlic, chopped

2 sprigs fresh thyme

Method

1.Heat a large saucepan, add the oil, garlic and ginger, then cook for 30 seconds to release flavours. Add tomatoes, honey and water, and bring to the boil, then turn down the heat and simmer for 5 minutes.

2.Season chicken with salt and pepper and add to the pan so the chicken is covered by the sauce. Simmer very gently for 10 minutes.

3.Stir in courgettes and simmer for 5 minutes more. Check and adjust seasoning with salt and pepper, if necessary.

4.Place potatoes in a saucepan of boiling, salted water for 5 minutes to partially cook. Drain potatoes, slice in half and season with salt and pepper.

5.Heat a large frying pan over a medium heat. Add oil, garlic and potatoes, then cook for 15 minutes, turning potatoes regularly, until crisp and golden brown.

6.Strip leaves from thyme sprigs and scatter leaves over the potatoes. Cook for a further 5 minutes. Adjust seasoning to taste. Serve as a side dish.

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Ingredients

Method

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