Ingredients
-
- ½ poussin, de-boned
- 3 sprigs fresh thyme, leaves only
- 2 tbsp olive oil
- For the ratatouille
-
- 2 tbsp olive oil
- ½ aubergine, diced
- ½ onion, diced
- 1 plum tomato, diced
- 3 sprigs fresh thyme, leaves only
- 1 clove garlic, chopped
- 1 handful fresh basil leaves
Preparation method
- Preheat the oven to 200C/390F/Gas 6.
- Place the poussin on a baking tray, drizzle with the olive oil, sprinkle over the thyme leaves and season.
- Cook in the oven for 10-15 minutes, or until cooked.
- For the ratatouille, heat the olive oil in a pan. Fry the aubergine with the onion for five minutes, or until soft.
- Add the tomato, thyme leaves and garlic and continue to cook on a low heat for 5-6 minutes. Stir in the basil leaves.
- Serve the poussin with the ratatouille.
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 1
