1 onion, finely diced
45 ml (3 tbsp) olive oil
250 g chicken thighs, deboned, without skin
5 ml (1 tsp) paprika
5 ml (1 tsp) cumin
2,5 ml (1/2 tsp) turmeric
5 ml (1 tsp) red chilli flakes
10 ml (2 tsp) crushed garlic
5 ml (1 tsp) mixed herbs
1 X 410 g can chopped Italian tomatoes
250 ml (1 cup) frozen peas
250 g prawns, cleaned but with shells intact
45 ml (3 tbsp) butter
250 ml (1 cup) chopped fresh coriander
1 lemon, zested
4 cups cooked Spekko Long Grain Parboiled Rice
lemon wedges for serving
1.Sauté onions in olive oil until caramelised. Add chicken and brown.
2.Add spices, garlic and mixed herbs and sauté for 30 seconds. Add tomatoes.
3.Leave to simmer for 20 to 25 minutes, adding peas in the last five minutes of cooking.
4.In a pan, cook prawns in butter and zest of the lemon.
5.Add rice to the chicken and stir in prawns and chopped coriander.
6.Serve on rice with lemon wedges.