Moroccan Chicken with Bread from the oven

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.

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.

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.

Peel and chop the yellow onion.

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.

Deflate the dough and divide it into 3 pieces of approximately 133 grams each.

Take a piece of dough and roll it out with a rolling pin into a piece that fits the size of your baking dish.

Place some of the chicken mixture in a baking dish and cover it with the dough, pressing the sides well.

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.

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.

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.