Chicken & Chilli Prawns
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Chicken & Chilli Prawns
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 6 Roma Tomatoes
- 1/4cup Olive Oil
- 1 Long Red Chillichopped
- 800g Prawnsuncooked & peeled
- 1tbsp Olive Oil
- 2small Chicken Filletsuse breast fillets cut into bite size pieces
- 4 Spring Onionsthinly sliced
- 3Cloves Garliccrushed
- 1tbsp Parsleyfinely chopped
- 1tbsp Oreganochopped
- 2tbsp Lemon Juice
- 70g Feta
- Mixed Leaf Saladto serve
Instructions
- 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.
- Add 1/4 cup olive oil & chilli to a blender & process until fully blended. Pour into a small jug.
- In a large bowl mix prawns with 1 tbsp chilli oil.
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat.
- Add chicken and cook until browned & cooked through. Remove from frying pan, set aside and keep warm.
- Add prawns to pan and cook for about 4-5 minutes or until tender & cooked through. Remove from pan, set aside and keep warm.
- Add 1 tbsp chilli oil to pan.
- Add spring onion & garlic, stir to mix through and cook for about 1-2 minutes.
- Add parsley & oregano, stir to mix through and cook for about 30 seconds.
- Add roma tomatoes & lemon juice, stir to mix through and cook for a further 2 minutes.
- Return chicken to pan, stir to mix through and cook a further 1-2 minutes to heat chicken through.
- Return prawns to pan, stir to mix through, then remove from heat.
- Crumble feta over the top then serve.
- Toss a mixed leaf salad with the remaining chilli oil & serve with the saganaki dish.