Easy Ratatouille with Quorn

As shown on recipe



  • 4 chicken leg quarters (about 2 pounds total)
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 small onion, diced (about 3/4 cup)
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon picked fresh thyme leaves
  • 1 small Italian eggplant, cut in 1-inch pieces (about 2 cups)
  • 1 medium zucchini, cut into 1-inch pieces (about 1 1/2 cups)
  • 1 medium summer squash, cut into 1-inch pieces (about 1 1/2 cups)
  • 1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
  • 1/2 cup homemade or store-bought low sodium chicken stock
  • 1/2 cup chopped fresh basil leaves
  • Freshly grated parmesan for serving

Actual Cooking



  • Swapped chicken breasts for Quorn chicken pieces
  • Ideally the tomato sauce would have been thicker and more froughy (should have added less water)
  • First time using stock, boiled (in water) the stock first in a separate dish then added water into the main dish

Source: http://www.sassyradish.com/2010/09/spiced-chipotle-honey-chicken-breasts-with-sweet-potatoes/


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