Ingredients
- 3 chicken breasts cut into bite sized chunks
- 300 g or 1 pack elbow macaroni
- 2 cups pumpkin grated
- 1 cup carrots diced
- ½ cup green seasoning
- 1 bay leaf
- 1 tbsp roucou
- 3 tbsp brown sugar
- ¼ tsp grated nutmeg
- 3 tbsp vegetable oil
- 1 cup coconut milk
- 1 cup water
- salt & black pepper to taste
Instructions
- Season chicken breasts with green seasoning then allow to marinate for at least one hour. Marinate overnight for best results.
- Add oil and brown sugar to a pot then caramelize until sugar is frothy and goes dark brown.
- Add chicken to the pot then allow to cook for 3 minutes.
- Add onions, carrots, pumpkin, roucou, bayleaf and nutmeg.
- Season with salt and black pepper then cover and allow to simmer for 8 to 10 minutes on medium/low heat.
- Add pasta to the pot then cover and allow to cook on low heat for 3 minutes.
- Add coconut and water then cover and allow pasta to cook for 8 to 10 minutes.
- Serve and enjoy!
Video
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