Summary

Ingredients

• 2 chicken breast fillet (s)
• Chicken broth
• 1 bay leaf
• 1 clove (s)
• 10 mushrooms
• 1 spring onion (s)
• 1 clove garlic
• some cinnamon powder
• Ras el Hanout
• turmeric
• 1 small Can corn
• 1 small Can / s pineapple
• 100 g spaetzle or other noodles
• Salt water
• 1 cup whole milk yogurt
• 2 tablespoon mayonnaise
• Salt and pepper, black, coarsely ground
• some lemon zest
• 1 tablespoon lemon juice

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Instructions

1. Bring the chicken broth with the bay leaf and the clove to the boil, add the chicken breast fillets and cook over a low heat for about 10 minutes. Take out and let cool. In the meantime, cook the pasta in salted water and let it cool down too.
2. Chop the spring onion and garlic into small pieces. Clean the mushrooms, cut them into slices and fry them with the cinnamon in olive oil until the moisture is out.
3. Add the spring onions and garlic, season with Ras el Hanout, turmeric, pepper and salt, sauté briefly, then set aside and allow to cool.
4. Dice the chicken, drain the corn and pineapple, collecting the pineapple juice. Mix mayonnaise, yoghurt, some pineapple juice, lemon, pepper and salt into a salad sauce.
5. Put all ingredients in a bowl, mix and let it steep. If necessary, season with salt and pepper.