Serves: 2
Cooking time: 15 minutes
4 chicken thighs
200g fresh prawns (uncooked)
400g tinned tomatoes (or fresh, skinned and chopped if you like)
1 splash rapeseed oil
3 cloves garlic
1 onion
1 medium green pepper
1 stick celery
2 bay leaves
1 tsp cayenne pepper
a pinch of good salt (sea or pink)
black pepper
Made using 100% free-range, organic, British chicken bones, Borough Broth Co's 24-hour slow-cooked organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.
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