Chicken & Chilli Prawns

This is a simple dish that mixes chicken and prawns in a tomato based sauce.  Mild chilli and other spices add a lovely tang of flavour.  Using simple ingredients that blend beautifully, you can create a really tasty meal.

The prawns are initially mixed with a mild chilli oil before being cooked with chicken in a Roma tomato based sauce that is lightly spiced with parsley & oregano.  Topped with feta for a creamy finish and served with a mixed leaf salad that is dressed in the chilli oil marinade.

You can use other tomatoes for the sauce, however for me, the Roma tomatoes add a lovely sweetness to the overall dish.

Print Recipe

Chicken & Chilli Prawns

Prep Time

15 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 6 Roma Tomatoes
• 1/4 cup Olive Oil
• 1 Long Red Chilli chopped
• 800 g Prawns uncooked & peeled
• 1 tbsp Olive Oil
• 2 small Chicken Fillets use breast fillets cut into bite size pieces
• 4 Spring Onions thinly sliced
• 3 Cloves Garlic crushed
• 1 tbsp Parsley finely chopped
• 1 tbsp Oregano chopped
• 2 tbsp Lemon Juice
• 70 g Feta
• Mixed Leaf Salad to serve

Prep Time 15 minutes Cook Time 25 minutes Servings people Ingredients 6 Roma Tomatoes 1/4 cup Olive Oil 1 Long Red Chilli chopped 800 g Prawns uncooked & peeled 1 tbsp Olive Oil 2 small Chicken Fillets use breast fillets cut into bite size pieces 4 Spring Onions thinly sliced 3 Cloves Garlic crushed 1 tbsp Parsley finely chopped 1 tbsp Oregano chopped 2 tbsp Lemon Juice 70 g Feta Mixed Leaf Salad to serve

Instructions

1. Cut Roma tomatoes in half and grate the cut side of the tomato using a large hole grater. Discard remaining skin. Set tomato pulp aside.
2. Add 1/4 cup olive oil & chilli to a blender & process until fully blended. Pour into a small jug.
3. In a large bowl mix prawns with 1 tbsp chilli oil.
4. Heat 1 tbsp olive oil in a large frying pan over medium-high heat.
5. Add chicken and cook until browned & cooked through. Remove from frying pan, set aside and keep warm.
6. Add prawns to pan and cook for about 4-5 minutes or until tender & cooked through. Remove from pan, set aside and keep warm.
7. Add 1 tbsp chilli oil to pan.
8. Add spring onion & garlic, stir to mix through and cook for about 1-2 minutes.
9. Add parsley & oregano, stir to mix through and cook for about 30 seconds.
10. Add roma tomatoes & lemon juice, stir to mix through and cook for a further 2 minutes.
11. Return chicken to pan, stir to mix through and cook a further 1-2 minutes to heat chicken through.
12. Return prawns to pan, stir to mix through, then remove from heat.
13. Crumble feta over the top then serve.
14. Toss a mixed leaf salad with the remaining chilli oil & serve with the saganaki dish.