French-inspired Danduri with Herbed Chicken and Ratatouille

Ingredients

In this French adaptation of Danduri, we incorporate the traditional French vegetable stew, ratatouille, to complement the Nepalese flavors. The original dish is typically served with rice or flatbread, but we substitute it with ratatouille to add a French touch. Additionally, we marinate the chicken in a blend of French and Nepalese spices to create a unique fusion of flavors. We alse have the original recipe for Danduri, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts 500g (1.1 lb) boneless, skinless chicken breasts
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Salt and pepper, to taste Salt and pepper, to taste
• 1 eggplant, diced 1 eggplant, diced
• 2 zucchini, diced 2 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 4 tomatoes, diced 4 tomatoes, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, cumin, coriander, turmeric, salt, and pepper. Add the chicken breasts and coat them evenly with the marinade. Let it marinate for at least 30 minutes.
2. 2.
   Preheat the oven to 180°C (350°F).
3. 3.
   Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced eggplant, zucchini, and bell peppers. Cook for 5-7 minutes until the vegetables are slightly softened.
4. 4.
   Add the diced tomatoes, minced garlic, basil, and parsley to the skillet. Cook for an additional 5 minutes, stirring occasionally.
5. 5.
   Transfer the vegetable mixture to a baking dish. Place the marinated chicken breasts on top of the vegetables.
6. 6.
   Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through.
7. 7.
   Serve the herbed chicken over a bed of ratatouille and garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Chicken breasts — To ensure tender and juicy chicken, avoid overcooking. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
• Ratatouille vegetables — Cut the vegetables into similar-sized pieces to ensure even cooking. You can also roast the vegetables instead of sautéing them for a slightly different flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the chicken marinade.
• Serve the dish with a side of crusty French bread to soak up the flavorful juices.
• Feel free to add other seasonal vegetables to the ratatouille, such as mushrooms or artichokes.
• If you prefer a vegetarian version, substitute the chicken with tofu or chickpeas.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the French-inspired Danduri with herbed chicken and ratatouille as a main course. Accompany it with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Presentation advice

Arrange the herbed chicken on top of the vibrant ratatouille, allowing the colors to shine through. Garnish with fresh herbs, such as basil or parsley, for an added touch of freshness.