Nigella noodles with cream of sweet potato

INGREDIENTS

400g chicken breast
1 large sweet potato
2 medium onions
chilli peppers
4 tbs coconut oil
1/2 cup milk
black cumin seeds, cilantro

For the dough:
350g semolina
3 eggs
salt
2 tbs black cumin, ground

Combine all ingrediens for the dough. Knead, stretch and cut out noodles.

Meanwhile prepare the chicken and sweet potato puree.

Chop the onion and the chilli finely and place in a pan with melted coconut oil. Saute unti browned. Next add the sweet potatoes, peeled and diced. Let it cook until it catches color then sprinkle with juice of one lime. Add some water and cook covered until the potatoes are soft.

Cut the chicken into small pieces, season with salt, then brown in a pan with coconut oil and chilli.

Cook the noodles and drain with cold water.

Place the warm sweet potato contents from the pan in a food processor and blend with the milk until smooth.  

Pour some of the sweet potato puree at the bottom of a serving plate. Knock on the plate from the bottom for the mixture to spread evently. Next arrange the rinsed noodles on top, chicken pieces, black cumin seed and chopped cilantro.


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