Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
First, get a pot of water on to boil for the pasta. Salt it generously.
Step 2
Get out a large skillet with deep sides and heat the
Olive Oil (1 dash)
in it over medium high heat. Add the
Chicken Tenders (455 g)
and let it cook through completely for about 4-5 minutes.
Step 3
While it cooks, season it well with
Ras el Hanout (2 g)
Ground Turmeric (2 g)
,
Ground Coriander (as needed)
,
Ground Cumin (as needed)
,
Paprika (1 g)
,
Ground Cinnamon (1 g)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
. When it's done cooking, transfer it to a plate.
Step 4
Add in the
Butternut Squash (285 g)
and let it start to soften for a couple of minutes. Then stir in the
Onion (1/2)
,
Garlic (3 cloves)
,
Fresh Cilantro (as needed)
, and
Cashew Nuts (60 g)
. Let them get fragrant for a few more minutes.
Step 5
Sprinkle in the
All-Purpose Flour (15 g)
. This will thicken everything, let it cook off for a couple of minutes.
Step 6
Finally pour in the
White Wine (30 mL)
,
Chicken Stock (480 mL)
and
Milk (120 mL)
and stir it well. Add in the remaining
Ras el Hanout (1 g)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
, along with the
Raisins (45 g)
.
Step 7
Return the chicken to the pan. Let the sauce come to a low boil, then reduce it to a simmer for 10 minutes.
Step 8
Meanwhile, the water should be boiling. Add the
Pasta Shells (455 g)
and cook until tender, for about 8 minutes or so, and then drain it.
Step 9
Stir the cooked pasta gently into the sauce until the shells are coated.
Step 10
Scoop into pretty bowls and serve immediately! Enjoy!!
