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
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.
Marinate your chicken strips with Satay powder and sunflower oil during 1 hour.
Cook on both sides in the pan over a low flame.
Place all the ingredients in a pot and boil while stirring with a whip. (Sauce to be served warm)
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).
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