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Week 6: Chicken and King Prawn Baked Beans

Story location: Home / food_and_drink / recipe_a_week /

This is a bit like a luxury version of the tins of baked beans with sausage, but using chicken and prawns instead of sausage.


(serves 2)

  • 2 chicken breasts

  • 250g (half a carton) of passata.

  • 1 carton or tin of haricot beans (approx 300g drained)

  • approx 100g king prawns

  • seasoning (eg. stock cube, jerk seasoning, fajita seasoning)


Start by bringing the passata to a gentle simmer. Add seasoning - something slightly spicy works very well. Place the chicken breasts in the passata and simmer for 15 minutes.

Add the prawns and beans and cook for a further 5 minutes. Passata sometimes thickens on its own when simmered but if you cooked with the lid on, then it may need thickening with a little cornflour.