Ingredients
- Butter 1 tbsp
- Virgin Olive Oil 2 tbsp
- Onion(sliced) 1
- Garlic Cloves 2
- Chicken thighs(Skinned) 12
- All-Purpose Flour 2 tbsp
- Grape Juice 1 cup
- Caned Toamtoes(crushed) 400 gms
- Tomatoe Paste 1 tbsp
- Sugar 1 tsp
- Salt & Ground Pepper to taste
- Prawns(Peeled) 225 gms
- Fresh Coriander(chopped)1/4 cup
- Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.
- Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.
- Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.
- Lower heat and add tomato paste, sugar, and salt and pepper to taste.
- Cover & simmer for 40 minutes.
- Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.
- Remove pan from heat and stir in coriander.
- Taste for seasoning.
- Serve hot, straight from the casserole.