Creoble chicken and prawns

by **Steve** Sun Nov 10 2013, 12:12

Recipe type: Main Course
Serves: 2-3

Ingredients
For the Sauce
1 medium onion, finely chopped
2 celery stalks finely chopped
2 cloves garlic, crushed
½ yellow pepper, thinly sliced
½ red pepper, thinly sliced
2 medium tomatoes, peeled, deseeded and chopped
1 tbsp plain flour
1 tsp tomato puree
1 cup chicken stock
¾ cup tomato passata (or chopped tinned tomatoes)
¼ cup marsala (optional)
1 tsp worcestershire sauce
handful of chopped parsley

Spices

½ tsp dried thyme
½ tsp oregano
½ tsp dried basil
1 tsp sweet paprika
½ tsp chilli powder (optional – or add more!)
½ tsp garlic powder
½ tsp onion powder
½ tsp celery salt
½ tsp black pepper
½ tsp brown sugar

Other ingredients

2 chicken breasts
90g prawns (or more if you like)

Instructions
Start off by browning the chicken

In a non-stick pan or casserole dish, quickly brown the chunks of chicken in some olive oil and butter.
Remove and set aside.
Next in the same pot add the onions and celery and saute on a medium heat, approx 5 minutes
When soft check if the mixture is dry and if so add a knob of butter.
Then add the flour and fry on medium for 1-2 minutes and mix well
Slowly add the chicken stock a bit a time while stirring to make sure there are no lumps in the flour
Once all the chicken stock is combined add the chopped tomatoes, tomato puree, marsala, spices, Worcestershire sauce and the passata or chopped tomatoes.
If the volume doesn’t look enough for your pot add more chicken stock or water.
Reduce the heat and allow to simmer for 20 minutes.
Next add the red and yellow peppers and leave to simmer for another 20 minutes.
At this stage taste the sauce and add salt if required.
Add the browned chicken pieces and allow to simmer for 10 minutes.
Finally add the prawns and allow to cook for the final 10 minutes.
Give the sauce a final taste and add the parsley at the end.
Goes well if served with garlic mashed potatoes