Ingredients

• 125 ml milk (lukewarm)
• 10 g instant yeast (dry yeast)
• 20 g honey
• 2 eggs ((m))
• 400 g flour (all-purpose flour)
• 6 salt (1 tsp)
• 75 g butter (unsalted)
• 1 egg (for egg wash)
• 700 g chicken thighs
• 4.5 g salt (⅔ tsp)
• 6 g ras el hanout (2 tsp)
• 3 g garlic powder (1 tsp)
• 3 g onion powder (1 tsp)
• 2 g cayenne pepper powder (⅔ tsp)
• 2 g dried parsley
• 20 ml olive oil
• 20 g butter (unsalted)

Instructions

1. Pour the lukewarm milk, yeast, and honey into a deep bowl. Mix well and let it sit for 5 minutes.

2. Gradually add the beaten eggs and mix well with a whisk. Add the flour and salt. Mix and knead for 10-12 minutes until smooth.

3. Coat the dough well with the butter and knead it until smooth. Cover the dough and let it rise for 1 hour in a warm place at home, or until it doubles in size.

4. Wash the chicken thighs and cut them into large pieces. Place the chicken thighs in a bowl with salt, ras el hanout, garlic powder, onion powder, cayenne pepper, dried parsley, and olive oil. Mix well and cover. Place in the refrigerator.

5. Turn the dough out onto a floured work surface and roll it out into a rectangle measuring 39x36 cm (15x14 inch).

6. Fold the dough into thirds to create three layers. Then, turn the dough.

7. Cut the dough into 8 equal pieces.

8. Take a piece of dough and roll it slightly flat.

9. Place the dough on a baking sheet lined with parchment paper. Let it rise for 30 minutes in a warm place at home or until it doubles in size. Then, brush the dough with beaten egg.

10. Place the brioche bread in a preheated oven at 200 ℃ (392 °F) and bake for 8-15 minutes. Keep an eye on the baking time; once the bread is golden brown, you can take it out of the oven.

11. Heat the butter in a skillet over medium-high heat and cook the chicken thighs until done.

12. Fill the brioche bread with sauce, chicken thighs, and vegetables. Bismillah, enjoy your meal!