CREAMY CHICKEN BREAD #food #recipe #bread #chicken #creamy DOUGH 325 ml lukewarm water 9 g instant yeast 10 g honey 40 ml sunflower oil 600 g all-purpose flour 9 g salt (1½ tsp) CHICKEN MIXTURE 20 ml olive oil 600 g chicken thighs (cut into cubes) 3 g ground cumin (1 tsp) 3 g paprika (1 tsp) 3 g ras el hanout (1 tsp) 2 g cayenne pepper (⅔ tsp) 0.5 g dried chives 1 chicken stock cube 125 g yellow onion (1 yellow onion, finely chopped) 75 g red bell pepper (½ pepper, diced) 75 g green bell pepper (½ pepper, diced) 5 g fresh parsley 50 g green olives (sliced) 35 g corn 125 g grated cheese (young Gouda) 50 g crème fraîche TOPPING herb cream cheese grated cheese EXTRA cheese slices Add the lukewarm water, yeast, and honey to a large bowl. Mix well and let rest for 5 minutes. Add the sunflower oil and mix again. Add the flour and salt and knead for 10–12 minutes until you have a smooth, cohesive dough. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size. Meanwhile, heat the olive oil in a frying pan over medium-high heat. Add the chicken thighs along with the cumin, paprika powder, ras el hanout, cayenne pepper, dried chives, and the crumbled chicken stock cube. Cook for 3–4 minutes. Add the onion, red bell pepper, green bell pepper, and parsley. Cook for another 5–6 minutes. Add the green olives, corn, grated cheese, and crème fraîche. Mix well until creamy and let the chicken mixture cool completely. Punch the air out of the dough and divide it into 5 equal pieces. Shape them into balls. Take one ball and roll it out into a thin circle. Place a slice of cheese in the center, add some of the chicken mixture, and place another slice of cheese on top. Fold the dough closed. Place the dough on a baking tray lined with parchment paper. Spread them with herb cream cheese and sprinkle grated cheese on top. Let rise for 30 minutes. Bake the dough in a preheated oven at 200°C (392°F) for 15–20 minutes, or until golden brown. - @kookmutsjes