No need to present Season, the most trendy canteen of Paris. What is less well knows, is its orgasmic naan: a highly foodporn Indian sandwich made with satay chicken, a wild sauce concocted with coconut milk and peanut.
For 5 persons
Preparation:
NAAN pancake:
Mix all the ingredients in an electric blender.
Add 1 or 2 teaspoons of sunflower oil.
Make 5 balls of dough and allow to rest for 1 hour.
On a sheet of cooking paper flatten the dough with the hand using a little bit of sunflower oil.
In a very warm pan, cook your pancake for 1 minute on each side.
Chicken:
Marinate your chicken strips with Satay powder and sunflower oil during 1 hour.
Cook on both sides in the pan over a low flame.
Sauce:
Place all the ingredients in a pot and boil while stirring with a whip. (Sauce to be served warm)
Chips:
Cut the sweet potato with a mandoline (the finest possible).
Heat 1L of sunflower oil at 140°C or in a frying pan.
Dip small portions of sweet potato (for crunchier chips).
Presentation:
On each Naan, spread the Philadelphia cream cheese, place 10g of spinach sprouts
and add the chicken. Roll up the Naan
Discover also the salty-sweet pancakes
