Pulled Chicken Naan & Kaffir Lime Sour Cream

What you need (4 servings)

· 2 chicken breasts
· Zest and juice of a lime
· ½ teaspoon La pincée Classique Nº1
· ¼ teaspoon freshly ground cumin seeds
· ½ teaspoon coarsely crushed coriander seeds
· A pinch of cayenne pepper

For the sour cream:

· 1 ½ cups sour cream
· 5-6 kaffir lime leaves, finely chopped
· Zest and juice of a lime
· ½ teaspoon La pincée Classique Nº1 , or more to taste

For the guacamole:

· 2 avocados
· 1 chopped green onion
· ¼ cup kaffir lime sour cream

Trim :

· 4 homemade or store-bought naan breads
· ¾ cup grated mozzarella
· 1 cup roughly chopped cilantro
· Chopped pickled pepperoncini peppers, store-bought

The How-to

Marinate the chicken the day before for more flavor. Make the sour cream at the beginning of the recipe so that it macerates or the day before.
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Cook the drained chicken (reserve the marinade) in an oiled pan, searing it at high temperature on both sides. Add the marinade and let it evaporate. Cover over low heat to finish cooking.

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When the chicken is cooked, use 2 forks to shred it. Then add the lime. Make the guacamole. Spread the mozzarella on the naan breads and reheat in the oven before garnishing. When the cheese is melted, take out the naan breads and top with guacamole, chicken, sour cream, cilantro and chili peppers. Season with pepper to taste and serve.

Bon appétit !