Tagine-Style Bread With Spicy Chicken

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Saf-instant yeast 11g

INGREDIENTS
For the bread:
2 sachets of Saf-instant yeast (22 g)
3 cups of flour (300 g)
1/2 tsp of salt (5 g)
1 cup of warm water (160 ml)
1/2 tea glass of warm milk
1 tbsp of sugar (15 g)
1 egg
1 tbsp of milk(15 g)
Sesame
For the filling: 
500 g of chicken breasts
Black olives
1/2 bunch of flat-leaf parsley
1/2 bunch of coriander
1 pinch of ground ginder(5 g)
1 pinch of sweer red pepper(5 g)
2 onions
3 garlic cloves
1 lemon

Preparation
Preparing the bread: 
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. Warm the milk and the water in a saucepan and pour the mix into the flour and knead to a non-sticky dough.  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. When the dough has rised, brush the bread with egg and sprinkle with sesame.
Chicken tagine filling:
Chop the chicken into small dice, cover the pieces with lemon juice and marinate for one hour in the fridge. Finely chop the onions, garlic, the parsley and coriander and add them in a bowl and mix well.  Add the diced chicken and cover well with the marinade and leave to marinate for 2 hours in the fridge.  Cook the marinated chicken into a frying pan for 10 minutes. When the chicken is cooked  add the olives and remove from the heat. Top the dough with filling and then cover up with the dough.Bake the bread for 20 minutes at preheated oven to 220°C.

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