Moroccan Chicken with Bread from the oven
Prep Time
2 hr 10 min
Porties
Serveert 3
Niveau
Easy
Prepare a tasty Moroccan chicken dish with rich flavors that come together well in freshly baked bread! The result is delicious! Serve with crispy fries, roasted almonds and olives for a delicious meal!
Ingrediënten
– Add salt to taste.
– If you wish, you can replace chicken thighs with chicken breast, but keep in mind that the meat may be less tender.
– Serve with optional boiled eggs, prunes or other goodies.
– In addition to chicken, you can also use other types of meat, such as lamb, beef or minced meat, to create different flavors. Cooking time will be different.
– A simple salad of tomatoes, cucumber and fresh herbs with a lemon-olive oil dressing goes well with the flavors of the Moroccan chicken dishes.
Prepare a tasty Moroccan chicken dish with rich flavors that come together well in freshly baked bread! The result is delicious! Serve with crispy fries, roasted almonds and olives for a delicious meal!
Stappenplan
1 Combine the flour, salt, yeast, sunflower oil and water in a deep bowl. Mix well and knead for 10-12 minutes. Cover the dough and let it rise in a warm place in the house for 1 hour or until it has doubled in size. |
2 Peel the yellow onion and chop it coarsely, as well as the parsley and coriander. Place them in a food chopper and grind them coarsely, but not too finely. Set aside 40 grams of this vegetable mixture. |
3 Cut the chicken thighs into pieces and place them in a deep bowl. Add the vegetable mixture (40 grams), the turmeric, ginger powder, onion powder, black pepper and salt. Mix well. |
4 Peel and chop the yellow onion. |
5 Heat the olive oil and butter in a frying pan over medium heat. Add the chopped yellow onion and fry for 3 minutes. Add the chicken mixture, the remaining vegetable mixture and the bay leaves. Mix well and fry for 4 minutes. Add the bay leaves and water. Increase the heat and bring to a boil. Once boiling, reduce heat and simmer, covered, for 25-30 minutes. Remove the lid and increase the heat. Let the sauce thicken for about 5 minutes. |
6 Deflate the dough and divide it into 3 pieces of approximately 133 grams each. |
7 Take a piece of dough and roll it out with a rolling pin into a piece that fits the size of your baking dish. |
8 Place some of the chicken mixture in a baking dish and cover it with the dough, pressing the sides well. |
9 Brush the dough with milk and sprinkle some fine semolina on it. Let the dough rise for another 30 minutes, or until it has doubled in size. |
10 Place the Moroccan chicken dishes in a preheated oven at 200 ℃. Bake for 12-18 minutes, or until the pastry is golden brown. Keep an eye on the baking time yourself, because every oven works differently. |
11 Carefully remove the casseroles from the oven and let them cool slightly. Place a plate that fits in the baking dish and turn the whole thing over. If desired: garnish with some fresh fries, fried almonds and olives. |
