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We share the signature recipes from I Love FOOD Award Seafood winners, Red Cray Seafood Restaurant.
To marinate the chicken add Harissa paste, 1 tablespoon Cumin powder, fresh coriander, garlic and fennel seeds. Squeeze the juice of a lemon. Marinate overnight to infused the flavour into the chicken
To cook the rice, add 1 cup of rice in a pot with water, let the rice simmer until its cooked then add sultanas.
Bake the chicken in an oven at 180 degrees for 15 mins once cooked once add prawns and scallops into a pan mix cream and season with sea salt and pepper.
Serve chicken and seafood together with rice on the side and a sprig of coriander.
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