@kookmutsjes: PAN BREAD FILLED WITH CHICKEN AND SALAD #chicken #thasnift #salad #bread #Recipe #food #fy #fyp #foryou #foryoupage DOUGH 200 g flour (all-purpose flour) 200 g fine semolina 6 g salt (1 teaspoon) 7 g yeast (dry yeast) 10 g honey 240 ml water (lukewarm) CHICKEN SALAD 650 g chicken thighs 2 g coriander powder (⅔ teaspoon) 2 g turmeric (⅔ teaspoon) 3 g cumin powder (1 teaspoon) 3 g onion powder (1 teaspoon) 3 g garlic powder (1 teaspoon) 2 g cayenne pepper (⅔ teaspoon) 25 ml olive oil 60 g pickles 60 g corn 50 g red onion 100 g mayonnaise Add the flour, fine semolina, salt, yeast, honey, and lukewarm water to a deep bowl. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm place at home or until it doubles in size. Deflate the dough and divide it into 9 equal pieces. Shape them into balls. Take a ball of dough and roll it flat into an oval. Then fold the dough in half. Coat the dough on both sides with fine semolina. Place the dough on a sheet of parchment paper and let it rise for 30 minutes, or until it doubles in size. Wash and cut the chicken thighs into pieces. Place them in a deep bowl along with the coriander powder, turmeric, cumin powder, onion powder, garlic powder, cayenne pepper, and olive oil. Mix well. Heat a frying pan over medium-high heat and add the chicken thighs. Cook for 5-6 minutes, or until they are cooked through. Let the chicken cool. In a bowl, combine the chopped pickles, corn, diced red onion, and mayonnaise. Mix together. Heat a skillet with a thick bottom over medium heat. Cook the bread rolls for a few minutes on each side.

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Sunday 24 March 2024 13:25:34 GMT