@kookmutsjes: MOROCCAN CHICKEN BUNS #food #recipe #ramadan #morocco #chicken DOUGH 240 ml lukewarm milk 7 g instant yeast (1 tbsp) 12 g honey 40 ml sunflower oil 400 g all-purpose flour 8 g salt (1⅓ tsp) 1 egg (beaten) sliced almonds CHICKEN FILLING 15 g unsalted butter 20 ml olive oil 120 g yellow onion (1 onion) 450 g chicken thighs 10 g fresh parsley 3 g ras el hanout (1 tsp) 3 g onion powder (1 tsp) 2 g cayenne pepper (⅔ tsp) 2 g garlic powder (⅔ tsp) 2 g turmeric (⅔ tsp) 4.5 g salt (⅔ tsp) 50 g green olives, sliced 60 g crème fraîche 100 g grated cheese EXTRA cheese slices In a deep bowl, combine the lukewarm milk, yeast, and honey. Mix well and let sit for 5 minutes. Add the sunflower oil and mix thoroughly. Then add the flour and salt. Knead for 10–12 minutes until smooth. Cover and let rise for 1 hour, or until the dough has doubled in size. Heat the butter and olive oil in a frying pan over medium heat. Add the chopped onion and cook for 3–4 minutes. Add the chicken thighs, ras el hanout, onion powder, cayenne pepper, garlic powder, turmeric, salt, and parsley. Cook for 5–6 minutes until the chicken is done. Add the olives and crème fraîche and mix well. Add the grated cheese and stir until combined. Let the mixture cool. Deflate the dough and divide it into 12 equal pieces. Shape into balls. Flatten a ball of dough. Place a slice of cheese on top and spoon some of the chicken mixture over it. Fold the dough into a square parcel. Place the rolls on a baking tray lined with parchment paper. Brush with the beaten egg and sprinkle with sliced almonds. Let rise for 30 minutes, or until doubled in size. Bake the rolls in a preheated oven at 200 °C (390 °F) for 12–18 minutes, or until golden brown.

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Monday 23 February 2026 13:16:03 GMT