• 250g of lingine
  • 3/4 cup tomato paste
  • 1 cup of pasta water
  • 1 teaspoon of coriander powder
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • 1 bunch of dania
  • 2 red onion
  • 3 bay leaves
  • 3 bay leaves
  • 6 cloves of garlic
  • 450 ml of double cream
  • Salt to taste

For the chicken marination

  • 500g of chicken breast, sliced
  • ½ teaspoon of garlic powder
  • ½ teaspoon of thyme
  • 1 teaspoon of cumin
  • 1 tablespoon of soy sauce
  • 1 tablespoon of rosemary
  • 3 tablespoons of balsamic vinegar


1. Begin by preparing your linguine. Place the linguine into a sufuria with some salt and boiling water and proceed to boil until al dente. Boil your linguine whole – bila kuchonga chonga- so that it is easier for you to twirl them on your fork once you eat. Once done, save a cup of pasta water and drain the rest. Pass the pasta through some cold water so that they stay separate and set aside.

2. For stewing, we begin with the onion, dania stems and garlic. A great herby base always gives you a full bodied dish at the end of it all. Once softened, add the tomato paste, followed by the spices, the pasta water and the bay leaves. Let this cook down for about 5 min on low heat so that the flavors come together and the spices properly cook down.

3. There after, add the marinated chicken, and let this cook for a few minutes. It will not take long so do not stretch it as you want to retain it’s juiciness too. Once done, add the double cream, mix it in, then follow that by the cooked linguine. **I used linguine for this, however other types of pasta that will work well for this recipe are spaghetti, penne and fetticini.**
Mix it in and then let it simmer for about 3 minutes. Once done, garnish with some fresh dania leaves and serve!


Recipe by: Kaluhi’s Kitchen

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