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Tagine-Style Bread With Spicy Chicken

Yields1 ServingPrep Time30 minsCook Time20 minsTotal Time50 mins

A Moroccan-influenced spicy chicken recipe! Try this super yummy tagine-style bread stuffed with chicken and vegetables.

For the bread
 2 sachets of Saf-instant yeast
 300 g Flour
 5 g Salt
 160 ml Warm water
 ½ Tea glass of warm milk
 15 g Sugar
 1 Egg
 15 g Milk
 Sesame
For the filling
 500 g Chicken breasts
 Black olives
 ½ bunch of flat-leaf parsley
 ½ bunch of coriander
 5 g Ground ginder
 5 g Sweet red pepper
 2 Onions
 3 Garlic cloves
 1 Lemon
Preparing the bread
1

For the first step, pour the flour into a bowl and add the sugar and the salt.Add Saf-instant yeast and leave to rise 10 to 15 minutes.

2

Warm the milk and the water in a saucepan and pour the mix into the flour and knead to a non-sticky dough.

3

Cover the bowl with a towel and leave it rise for an hour Oil baking tray, roll out the bread to flatten it and cover it again to rise for an hour.

4

When the dough has rised, brush the bread with egg and sprinkle with sesame.

Chicken tagine filling
5

Chop the chicken into small dice, cover the pieces with lemon juice and marinate for one hour in the fridge.

6

Finely chop the onions, garlic, the parsley and coriander and add them in a bowl and mix well.

7

Add the diced chicken and cover well with the marinade and leave to marinate for 2 hours in the fridge.

8

Cook the marinated chicken into a frying pan for 10 minutes. When the chicken is cooked add the olives and remove from the heat.

9

Top the dough with filling and then cover up with the dough.Bake the bread for 20 minutes at preheated oven to 220°C.