Finely chop the onion, add a pinch of salt and fry gently in oil until soft and translucent.
Cut the red pepper into small squares and add to the onion. Fry gently for another 5 minutes.
Add the tin of tomatoes, stock powder, half of the garlic puree, tomato juice and water. Season with black pepper. Simmer gently for approximately 1 hour or until thickened.
While the sauce is simmering pre heat the oven to 200°C.
Spread the remaining garlic puree over the chicken thighs and sprinkle with salt and pepper. Place a slice of lemon on top of each chicken thigh and cook in the pre heated oven for 30 minutes or until golden brown.
Whilst thighs are cooking place rice in a pan with plenty of water and cook till tender (approximately 20 minutes).
Remove thighs from oven when cooked, check tomato sauce for seasoning
In a large shallow ovenproof dish combine the rice and tomato sauce. Mix in the raw prawns and then the chicken thighs covering partially with the rice mixture. Place extra slices of lemon over top and place back in the oven for 30 minutes
When slightly brown and crispy on the top, serve with a green salad and red wine.
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