NDOLE ET BASELLA

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Ingredients:

> 4 organic chicken fillets
> 400 gr basella leaves, blanched
> 3 chopped shallots
> 1 preserved lemon, finely chopped
> 1 tbsp butter
> Salt & pepper

1 | Cut each chicken fillet in half lengthwise without separating the .

2 | Place them between two sheets of parchment paper and flatten them with a rolling pin. | they should be approx. 1cm thick |

3 | Fry half of the shallots with the butter for 5 minutes.

4 | Add the blanched basella leaves and cook on low for 10 minutes.

5 | Seaon with salt & pepper and chill.

6 | Place the chicken fillers in the middle of cling wrap.

7 | Season with salt & pepper, fill with the basella mixture alternating with the preserved lemons.

8 | Roll the chicken fillets in the cling wrap tightly so that you get a firm ballotine.

9 | Steam for 13 minutes.

Ingredients:

> 4 sweet potatoes
> 4 cl olive oil
> 2 tbsp wild cumin
> 400 gr Ndole, blanched
> 100 gr peanuts, lightly grilled
> 2 dl reduced chicken juice, infused with camomile
> 5 cl white wine

1 | Peel the sweet potatoes. Cut them into big pieces and cook them for 35 minutes in salted water.

2 | Blend and season with the wild cumin.

3 | Season with salt and pepper and loosen with half of the olive oil.

4 | Sauté the rest of the shallots in a little bit of olive oil.

5 | Add the blanched Ndole and the peanuts.

6 | Sauté on high heat, deglaze with the white wine and cook 5 more minutes.

7 | Reduce the chicken both by ¾ and keep warm.

› Place a rectangular cookie cutter in the center of a plate.

› Fill half with the sweet potato puree and top with the Ndole with peanuts

› Slice the chicken ballotines and align them like a fan along the cookie cutter.

› Place a small glass of the reduced chicken juice on the plate, take away the cookie cutter and serve immediately.