Instructions: Cut the tomatoes in half and deuseed. Place the onions, tomatoes, lemon juice and liquidise until a thin puree. Season to taste with sugar, cinnamon, salt and pepper.

To make the dumplings: Puree the chicken, onion, chilli and peanuts in a food processor. Roll out 30cm x 10cm length of egg pasta dough.

Paint the pasta length with whisked egg. Evenly place 4 equal quantities of chicken mix on one half of the length of pasta dough.

Fold over the pasta and seal tightly. Cut into desired shape. Blanch in boiling water for 2 minutes. Drain and pan fry in olive oil until golden.

Serve in bowls wiht 2 tsp of yogurt, a coriander leaf and one chicken peanut dumpling.

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