Cut and paste the naan from Season

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 chickenRoll up the Naan

Discover also the salty-sweet pancakes

Ingredients

For the NAAN pancake :

- 500 g of flour

- 2 eggs

- 250 ml of warm water

- 5 g of chemical yeast

- 2,5 g of sugar

- 2 g of salt


For the chicken :

- 5 filets of chicken cut into strips

- 50 g of powdered Satay

- 50 ml of sunflower oil


For the sauce :

- 200 ml of liquid cream

- 50 ml of coconut milk

- 70 g of Satay powder

- 5 g of sugar


Other ingredients :

- 50 g of spinach sprouts

- 5 tablespoons of Philadelphia cream cheese

- 1 sweet potato

- 1 litre of sunflower oil

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