Chicken and prawn casserole

Chicken and prawn casserole

Poulet aux gambas

By
From
Taste le Tour
Serves
4

From the Languedoc/Roussillon region

It’s very Mediterranean to cook chicken and prawns together, especially with spices such as chilli and saffron (like a paella). Gambas are large prawns – they are fleshy and succulent.

Ingredients

Quantity Ingredient
4 tablespoons extra-virgin olive oil
1 brown onion, chopped
4 chicken pieces, on the bone
salt
freshly ground pepper
1 mild green chilli, finely sliced
2 large tomatoes, peeled, seeded and chopped
3 tablespoons vermouth
A pinch saffron threads
8 raw king prawns, shells on
4 tablespoons roasted pine nuts, finely chopped
3 tablespoons chopped parsley
2 garlic cloves, chopped

Method

  1. Heat 1 tablespoon of the oil in a frying pan and cook the onion over a low heat for 5 minutes.
  2. Season the chicken pieces with salt and pepper. Heat another 2 tablespoons of oil in a wide saucepan and brown the chicken pieces all over. Add the onion to the pan, together with the chilli, tomato, Vermouth and saffron. Bring to a simmer, cover with a lid and cook for 20 minutes. Turn the chicken pieces over once during the cooking.
  3. Heat the remaining oil in a large frying pan and cook the prawns for 1 minute on each side Add the prawns to the pan with the chicken, stir gently and cook for 2 minutes more. Stir in the chopped pine nuts, parsley and garlic and serve immediately.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again