ZINGLE CHICKEN FILLET

• Fry A’Saffa Zingle Chicken Fillet and set aside while you make the gravy

• Melt butter over low heat in a saucepan

• Add flour and mix

• Add 1/4 tbsp salt and around 10 grinds of pepper

• Stir until the flour is light brown and smells nutty

• Add 1/2 cup of milk, increase heat to medium and allow to simmer, stirring constantly to avoid sticking

• Be ready with more milk; add by 1/4 or 1/2 cups till gravy has thickened

• Add at least 10 more grinds of pepper and another pinch of salt

• Serve with rice or naan bread.