First prepare your trinity vegetables – Cut the onion, capsicum and celery into even size pieces (about 1/4 inch cubes)
Crush the garlic
Combine the spices in the spice mix
Chop the Thyme and Oregano finely
Cut the thigh meat into pieces about the size of your prawns and dust with about 1/3 of the spice mix
Slice the sausage into thin slices. I like to do this really thin as it increases the surface area of sausage with which to flavour the sauce, and it makes it seem like there is more. In this instance we had mini-chorizos in the fridge that we had to use up.
Dust the prawns with about 1/3 of the spice mix
Heat 1 tbsp of the oil in a pan and add the chicken after 2 minutes add the sausage and cook until the chicken is sealed and starting to brown on the outside.
In the traditional recipe, the meats are cooked in the sauce as it gets absorbed by the rice. As we are not cooking traditional rice, this process is a little different. so we’ll just take the meat off the heat and set it aside for now and add it later.
Add the rest of the oil to a deep pot and once hot add the onion cook for 1 minute add the capsicum and celery and stir. Cook for a further 3 minutes. We used some celery that we sauteed earlier – ready to freeze. If you have par-cooked vegetables, then just add them a bit later in the recipe
Add the garlic, the tin of tomatoes, crushed bay leaves, the chopped herbs, Worcestershire sauce and the chilli paste or hot sauce. Cook for 1 minute while combining all the ingredients.
Add the stock, turn down the heat and cook for a maximum of 15 minutes or until the volume has reduced by 1/3.
While the sauce is reducing prepare the Konjac rice. Drain the packets in a strainer and rinse, then put the rice in a bowl and cover with boiling water.
Once the sauce is reduced, add the chicken & sausage, the prawns and stir, then add the rice after draining from water, add the balance of the spice mix and herbs.
Add salt to taste and cook until prawns are cooked – no longer translucent and pink. The sauce should be reasonably dry but all elements will be well coated with the sauce.