Ingredients
- ½
poussin, de-boned - 3 sprigs fresh
thyme, leaves only - 2 tbsp
olive oil
- ½
- 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
- 2 tbsp
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.