Tagine-style bread with spicy chicken

Tagine-style bread with spicy chicken


Recipe info

Preparation time : 60min

Cooking time : 45min


For the bread
2 sachets of Saf-Instant yeast (22 g)
300 g of flour
5 g of salt
160 ml of warm water
60 ml of warm milk
15 g of sugar
1 egg
15 cl of milk
Sesame or poppy seeds


For the filling
500/600 g of chicken breasts
black olives
½ bunch of flat-leaf parsley
½ bunch of coriander
12 g ras el hanout
5 g of ground ginger
5 g of sweet red pepper
2 onions
3 garlic cloves
1 lemon
15 cl of oil


Preparing the bread: 

Pour the flour into a bowl. Add the sugar and the salt. Warm the milk and the water in a saucepan. Add the Saf-Instant yeast and leave to rise 10/15 minutes.

Slowly pour the mix into the flour. Knead to a soft, non-sticky dough. Cover the bowl with a tea towel and leave to rise for 1h.

Oil a tart tin or baking tray. Roll out the bread to flatten it. Cover again with the tea towel. Leave to rise for 1h. While it’s rising, beat the egg and leave at room temperature. When it has risen for an hour, brush the bread with the egg and sprinkle with sesame or poppy seeds.

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 and garlic. Finely chop the parsley and coriander. Add them to the garlic and onions in a large mixing bowl. Add the oil and spices and mix well. Add the diced chicken and cover well with the marinade. Leave to marinate for 2 hours in the fridge. Pour the marinade and the chicken into a frying pan and cook for 10 minutes over a high heat.

Add the water and cook over a medium heat for 10-15 minutes. When the chicken is cooked through, add the olives. Remove from the heat. Top the dough with filling and then cover up with the dough.

Bake the bread at 220°C for 20 minutes.

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