Tag: Chicken Recipe

Legendary Dishes | Tajin Aldijaj طاجن الدجاج (chicken tagine)

ARABIA LEVANT NORTH AFRICA (EUROPE)

This is a variable feast across the Arab world, every home and restaurant with its own interpretation, always personal, acutely traditional.

Because it is one of the most popular dishes from the Levant to the Maghreb and from the Gulf to the Mediterranean, only the method is constant, the ingredients except the chicken are quixotic.

This is our interpretation.

We have used orange juice as the liquid medium but thick tomato juice (or tomatoes pulped) will achieve the same effect.

  • 1.5 kg chicken, jointed into legs and thighs, breast meat, wings and carcass cut in two
  • 6 oranges, juiced
  • 125 g raisins
  • 1 bulb garlic, cloves peeled and crushed
  • 30 ml olive oil
  • 12 whole red chillies
  • 1 tbsp black pepper
  • 1 tbsp cumin seeds
  • 1 tbsp salt
  • 1 tsp saffron / turmeric

Arrange the breasts and leg-thighs on the bottom of a large casserole dish (or one of each in two tagines). Place the wings on top followed by the pieces of carcass.

Cover with orange juice flavoured with saffron or turmeric.

Push the garlic cloves, raisins and red chillies into the gaps between the pieces of chicken. Add some olive oil. Season with black pepper, cumin seeds and salt. Marinate for several hours.

For the casserole dish bake uncovered in a hot oven (220ºC) for 60 minutes. Remove from oven, leave only the breast meat, leg-thigh meat and wing meat in the dish, baste with the orange-oil liquid. Reduce heat to 180ºC, place back in the oven, cook for 15 minutes.

For the tagine pot cook over a medium heat until the chicken is cooked.

Serve with long grain rice, garnish with cilantro and parsley, drizzle with three or four spoonfuls of the orange-oil liquid.


Indigenous Ingredients

Chicken
Garlic
Orange
Raisin
Saffron

Legendary Dishes | Tajine de Poulet à la Marocaine (aromatic chicken in a tagine)

FRANCE MOROCCO

There is a strong French influence in this popular Arabic dish. Tomatoes are added to the cooking medium in some versions, and chickpeas cooked in the chicken will add bulk. The traditional dish is spicy and tangy with a strong garlic flavour, whether the influence is Arabic or French. if using a tagine or slow cooker omit the water.

Marinade

  • 1.5 kg chicken, jointed into 10 pieces
  • 4 lemons, juiced
  • 4 oranges, juiced
  • 250 g onions
  • 1 garlic bulb
  • 2 tsp cumin seeds
  • 1 chilli pepper
  • 1 tsp black pepper
  • 1 tsp chilli powder
  • 1 tsp salt

Finish (Saucepan Version)

  • 1 litre water or sufficient water to just cover the pieces of chicken
  • 1 tbsp oil
  • 60 g candied lemon with salt
  • 30 g smen (clarified butter)
  • 1 tbsp paprika
  • 2 red chillies
  • 1 tsp turmeric mixed into a paste with 2 tsp water
  • 1 tsp ginger mixed into a paste with 2 tsp water
  • 1 tbsp cilantro, chopped
  • Salt, large pinch
  • 12 saffron pistils

Garnish

  • 10 black pitted olives
  • 10 green pitted olives
  • 4 sprigs cilantro / parsley
  • 4 sprigs thyme

In a compact container large enough to hold the chicken pieces, the garlic and onion, add sufficient juice to just cover the ingredients plus the chilli pepper, cumin seeds and seasonings. Refrigerate for 8 hours or overnight.

Place the chicken pieces with all the marinade in a saucepan, slow cooker or tagine, add the ginger mocha, oil, paprika, red chillies, smen, turmeric mocha and half of the saffron.

Cook for 90 minutes over a medium heat in the saucepan, 6 hours in the slow cooker at the lowest setting and one hour in the tagine.

Drain the liquid into a saucepan, add the candied lemon, cilantro and remaining saffron, reduce to sauce consistency.

Serve the chicken with the sauce accompanied by rice. Garnish with olives and cilantro or parsley and thyme.


Legendary Dishes | Tabrizi Kufta (meat loaf)

Azerbaijan

After Azerbaijan became an independent republic in 1991 it began a process of reconciliation with its distant past. Being part of the Soviet Union changed every aspect of life in Azerbaijan. One aspect was the existence of a diaspora across the border in Iran. Another was the impact on Azerbaijani culture.

The Soviet occupation, according to Pirouz Khanlou, ‘impacted the traditional cuisine that had emerged over thousands of years’. Very gradually the people of Azerbaijan are rediscovering that culture.

One such dish is this fabulous kufta, a meat loaf fundamentally associated with Tabriz in Iran, fondly remembered in Baku, now an integral aspect of modern Azerbaijani cuisine.

  • 3 litres water
  • 2 kg beef, minced
  • 1.6 kg chicken, baked, wings removed
  • 600 g onions, chopped
  • 500 g lentils, yellow-split, cooked
  • 500 g rice, cooked
  • 5 eggs (1 hard-boiled)
  • 150 g plums / prunes
  • 100 g sour cherries
  • 75 g walnut halves
  • 50 g almonds, blanched
  • 20 g mint, chopped
  • 20 g savory, chopped
  • 10 g tarragon, chopped
  • 10 g black pepper, freshly ground
  • 10 g salt
  • 5 g chives, chopped
  • 5 g saffron
  • Vegetable oil, for frying

Sauté half of the onions over a medium heat until they begin to turn brown, about 30 minutes, leave to cool.

Grate the remaining onions. Mash lentils and rice with a fork, combine with grated onions. Work this mixture into the beef, add eggs, fried onions, herbs and seasonings. Knead for 10 minutes until the fat starts to separate from the ‘dough’. Leave to rest.

Toast the almonds and walnuts in oil over a low heat for ten minutes, remove and chop into small pieces. Spread the dough on a clean tea towel. Sprinkle with toasted nuts.

Stuff hard-boiled egg, plums or prunes and cherries into the cavity of the baked chicken.

Place the chicken on the dough. Wrap the towel around the chicken to encase it tightly with the dough, forming a small soccer ball.

Bring water to a boil in a pot large enough to hold the ball, add saffron and large pinches of salt and pepper.

Cover, simmer for two hours.


Legendary Dishes | Vištienos Suktinukai (chicken and cheese rolls)

LITHUANIA

intro

  • 4 chicken breast fillets
  • 300 g cottage cheese, ground
  • 90 g breadcrumbs
  • 1 egg, beaten
  • 4 cloves garlic, crushed
  • 30 g almonds, ground
  • 20 g butter
  • 15 g black pepper, freshly ground
  • 1 tbsp marjoram, chopped
  • 1 tbsp parsley, chopped
  • 10 g salt

Lay a fillet on a clean work surface, place a sheet of clingfilm on top and using a roller gently beat the breast to flatten it, repeat the action with remaining fillets. Season flattened fillets, leave for 30 minutes in the fridge.

In a large bowl crush the garlic into the butter, add the cheese, herbs and seasonings and mix into a homogenous mass.

Spread the cheese mixture on the fillets, sprinkle almonds on top and fold into cylinder shaped rolls.

Put the egg in a wide soup plate, the breadcrumbs in another.

Preheat oven to 190°C.

Dip a rolled fillet in the egg, then the breadcrumbs, repeat and set aside. Place fillets on a greased baking tray. Bake for 30 minutes, until a brown crust has formed.

Legendary Dishes | Táng Cù Jī Sī 糖醋鸡丝 (sweet and sour chicken shreds)

CHINA

The tradition of shredding aromatics, meats and vegetables for wok cooking is popular across the breadth of this diverse country.

Among these dishes is sweet and sour shredded chicken. This can be a simple affair of fried chicken in a sweet and sour tomato sauce or it can be an elaborate dish with various shredded vegetables and various aromatics and condiments such as chillies, chilli oil, chilli sauce, garlic, ginger, hoisin sauce, hot bean sauce, onions, oyster sauce, pickled vegetables, mushroom soy sauce, mustard oil, pepper oil, rice vinegar, sesame oil, shallots and sugar to produce the sweet and sour flavour.

This is an adaptation of the Sichuan version with chilli sauce, the preserved black beans of Yangjiang and stem ginger in syrup, which can be served with fried cabbage or fried spinach.

Chicken

  • 500 g chicken breast, skinned, thin sliced, shredded
  • 1 green / red bell pepper, sliced, shredded
  • 8 spring onions, sliced, shredded
  • 30 g stem ginger in syrup, sliced, shredded
  • 1 egg white, lightly beaten (optional)
  • 30 g preserved black beans pounded into a paste with 2 teaspoons of water
  • 2 tbsp chilli sauce
  • 1 tbsp Shaoxing rice wine (optional)
  • 10 g cornflour
  • 2 tsp Sichuan pepper oil
  • 1 tsp salt
  • Oil, for frying

Cabbage

  • 1 small cabbage, sliced, shredded
  • 50 g root ginger, peeled, sliced, shredded
  • 1 tbsp Tianjin preserved cabbage
  • Oil, for frying

Spinach

  • 500 g spinach leaves, stems removed, rinsed, drained
  • Oil, for frying

Mix the cornflour, salt and wine, whisk in the egg white. Place the chicken strips in this mixture, leave for 20 minutes.

Alternatively dredge the chicken shreds in the cornflour.

Mix the black bean paste and chilli sauce, set aside.

Heat two tablespoons of oil in a wok, stir fry the spinach or the ginger, cabbage and preserved cabbage over a high heat. When choice of vegetable wilts transfer to a plate and keep warm.

Add two tablespoons of oil to the wok, stir fry the red peppers and spring onion3 for 3 minutes, add the black bean-chilli mixture and stem ginger, stir and heat through. Reduce heat.

In a separate wok heat some oil and stir fry the chicken in batches until it is cooked.

Fold the fried chicken into the sauce, heat thorough for a few seconds.

Serve with the fried cabbage or fried spinach and a few drizzles of pepper oil.

Legendary Dishes | Mani Plov مانی پلو (lentils, rice, fruit and meat with rice-yoghurt-saffron base)

IRAN

A cornucopia of flavours, this plov is one of the traditional dishes of Damghan in the province of Semnan in the north-east of Iran. The ingredients vary. It can be made with an assortment of meats or without meat, and with various fruits and nuts. The constant is the marriage of long grain rice with yellow spilt peas, the fragrance of rosewood and saffron and the rice-yoghurt-saffron base. Serve with yoghurt or with a salad. We recommend in summer this orange and onion salad. Variations can be found on Iran Cook.

Plov

  • 600 g long grain rice
  • 500 ml water + water for boiling peas and rice
  • 400 g chicken / beef / lamb (optional)
  • 300 g onions, sliced
  • 250 g yellow split peas, soaked for two hours
  • 200 g raisins
  • 60 ml hot water with one teaspoon of rosewood and one teaspoon of saffron
  • 60 ml water
  • 50 g almonds, dry roasted, chopped
  • 15 g dried barberries / 75 g fresh barberries
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp salt
  • Oil for frying onions and meat + frying fruit

Base

  • 250 g long grain rice, cooked or baked, left to cool
  • 1 egg
  • 4 tbsp yoghurt
  • 1 tbsp saffron
  • 15 g butter to grease the bottom of the pot
  • 15 ml oil to grease the bottom of the pot
  • 1 tsp black pepper
  • 1 tsp salt

Cook the peas until al dente, keep warm in cooking water.

Fry the onions in oil in a large frying pan over a high heat for 5 minutes, cover, reduce heat to low, cook for 15 minutes. Add choice of meat, fry until browned, add turmeric, seasonings and water, cover and cook over a low heat for 30 minutes.

Fry the raisins in oil over a medium heat for 3 minutes, cover, reduce heat to low, cook for 20 minutes.

In a large pot boil 2 litres of water, pour the rice, bring back to the boil, remove from heat, leave for 5 minutes. Strain the rice.

Strain the peas.

Combine the peas and rice in a clean pot, add 400 millilitres of water, bring to the boil, reduce heat to low, cook for 15 minutes.

Prepare the base.

Combine cooked or baked rice with the egg, yoghurt, saffron and seasonings.

Melt the butter with the oil over a low heat in a large heavy-bottomed pot, diameter no less than 25 centimeters. Fold the rice-yoghurt-saffron mixture into the pot, gently smooth out to cover the base.

Arrange the meat mixture in an even layer over the rice-yoghurt-saffron base. Sprinkle the barberries on top of the meat mixture. Carefully fold the pea-rice mixture on top of the barberries. Pour the rosewood-saffron water into the pea-rice mixture, finish with a layer of the cooked raisins.

Increase the heat to medium-low, cover and cook for 20 minutes.

Legendary Dishes | Kotletki (meat patties with fruit)

NORTHERN EUROPE

No cookbook about traditional European food would be complete without the basic recipe for kotletki, if only as a reminder that meat was once scarce and ingenious ways were always being invented to transform beef or veal, chicken or turkey, lamb or pork into a tasty dish.

Kotletki are variously called patties or rissoles but they were never meat burgers and, despite the common denominators of soaked white bread, breadcrumbs and spices, they were never odd-shaped meatballs.

Kotletki were and are generally made with beef, but these days they are made with whatever ingredients are in the larder. There are no rules about ingredients, just the method.

This version includes a stuffing of fresh apple and dried apricot in a meat and potato casing.

  • 500 g beef, ground
  • 400 g waxy potatoes, baked whole, mashed
  • 1 sweet apple, cored, peeled, puréed
  • 100 g breadcrumbs
  • 1 egg
  • 50 g dried apricots, chopped small
  • 5 g dill, chopped
  • Salt, pinch
  • Black pepper, freshly ground, pinch
  • Flour, for dusting
  • Oil, for greasing

Preheat oven to 180°C.

Combine beef, breadcrumbs, dill, egg, potatoes and seasonings.

Combine apple and apricot in a small bowl.

Divide into 90 gram pieces, cut in half and twin.

Dust flour on a clean surface.

Place each half in the flour, press into thin ovals, 10 cm in diameter. Repeat and keep the twin rounds together.

Put a heaped teaspoon of the apple-apricot mixture on one of the twin rounds, place the second on top. Seal the edges and using a fork make indentations around the edges.

Place the kotletki on a greased baking tray.

Bake for 15 minutes, turn over and bake for a further 15 minutes until they take on some colour and are crisp at the edges.


Other Kotletki.

Legendary Dishes | Croquetas del Puchero (juicy meat croquettes)

SPAIN

Croquettes are among the most popular, traditional snack foods on the Iberian Peninsula, especially loved by the Andalusians who fill them with beef, cheese and potato, chicken, cod, mushrooms, mussels among other idiomatic food items and the special ingredient that makes them sublime.

This is a velouté, a sauce made with a puchero broth.

Another special ingredient is the breadcrumbs, which should come from a good quality loaf, that have been allowed to dry.

These are the meat croquettes with that Puchero flavour.

Velouté Sauce

  • 250 ml Puchero broth (see Puchero Gaditano)
  • 30 g white wheat flour
  • 30 g butter
  • 5 g green pepper / white pepper
  • Nutmeg, 5 gratings
  • Salt, very large pinch

Heat a heavy-bottomed saucepan, add the butter, allow to melt, add flour and pepper, and stir with a wooden spoon to form a paste. Cook over a medium heat for 5 minutes. Reduce heat and gradually add the broth. Stir constantly and thicken. Add the nutmeg, fold in. Leave to cool.

Filling

  • 300 g beef, chicken and ham meat cooked in Puchero broth, shredded
  • 200 g onion, chopped small
  • 3 garlic cloves, crushed, chopped
  • 30 ml olive oil
  • 15 g parsley, chopped
  • 5 g black pepper
  • 5 g salt

Coating

  • 90 g breadcrumbs
  • 1 egg, beaten
  • 25 g flour

Finish

  • Oil, for frying

Sauté the onions and garlic in the oil over a medium heat for 15 minutes until the onions take on some colour. Add the parsley and leave to cool.

Put the meat into a large bowl, season. When the onion-garlic mixture is cold, mix it by hand into the meat. Add the velouté sauce.

Prepare the breadcrumbs, egg and flour.

Using wet hands take a sufficient amount to hold easily in the palm of the hand, shape into croquettes, roll in flour, egg and breadcrumbs. Set aside and repeat the procedure until all the filling mixture is used up.

There should be around ten croquettes, about 65 grams each.

Place one centimetre of oil in a small frying pan, bring heat to 180ºC. Shallow-fry the croquettes until they are golden-brown on the outside, about three minutes.

Alternatively place on a non-stick tray, bake in the oven at 200ºC for 30 minutes, turning once after 15 minutes.

The croquettes should have a crisp crust and a juicy centre.

Legendary Dishes | Puchero Gaditano (chicken, chickpea, veal and vegetable broth and stew)

Puchero stew

SPAIN

This is an adaptation of the recipe in the book Gastronomy and Gaditana Cuisine by Carlos Spínola. His recipe was an adaptation of the various recipes known in 1830, when he compiled his book. A broth, the base for the velouté in croquettes, and a stew that contained variations with bread, chickpeas, noodles, potatoes and rice, the puchero Gaditano was a multi-functional creation that utilised the flavours of various cuts of meat on the bone. Jerez wine is an ingredient in some versions.

  • 1 ham hock
  • 1 kg chicken
  • 1 kg rib bones
  • 1 beef bone with marrow
  • 250 g beef shin / veal shin
  • 240 g chickpeas, soaked in water overnight
  • 200 g potatoes
  • 1 leek
  • 2 carrots
  • 2 celery stalks
  • 10 g salt
  • Water

Put all the ingredients in a large pot, add water to fill three quarters of the pot, simmer for three and a half hours, remove chicken meat after two hours.

Strain the liquid for puchero stock, remove the meat for other use such as croquettes, and serve the remainder as a stew with the chickpeas.

Legendary Dishes | Zrazy {Зразы }(stuffed meat rolls)

BELARUS LITHUANIA MOLDOVA POLAND RUSSIA UKRAINE

Made with chicken or pork or with combinations of the two, the fillings include cheese, eggs, mushrooms, onions and shallots.

This is the chicken version.

Chicken

  • 600 g chicken meat, minced
  • 1 egg
  • 30 ml meat broth
  • black pepper
  • salt

Stuffing

  • 200 g onions
  • 45 g hard cheese, grated
  • 2 eggs, hard-boiled, mashed
  • 15 ml vegetable oil
  • dill
  • parsley
  • black pepper
  • salt

Finish

  • 50 g breadcrumbs
  • 30 ml vegetable oil (optional)

Combine chicken with broth, egg and seasonings, leave to rest. Shape into one cm thick cakes. Brown onions in oil, cover and cooked for 15 minutes, leave to cool. Combine onions with hard-boiled eggs, cheese, greens and seasonings, roll into small balls. With wet hands divide the chicken mixture into six pieces, form into balls, push filling mixture into each ball, seal. Shape into oblongs, coat in breadcrumbs, fry until golden or bake in oven at 180ºC for 30 minutes.


Chicken and Pork

This is the chicken and pork version with a mushroom and shallot filling.

  • 300 g chicken thighs, double ground
  • 300 g pork, double ground
  • 2 eggs
  • 30 ml milk
  • 5 g black pepper
  • 5 g salt

Filling

  • 200 g mushrooms, sliced and halved
  • 100 g shallots, chopped small
  • 30 g butter / 30 ml rapeseed oil
  • 15 ml chicken stock
  • 1 tsp black pepper
  • Salt, large pinch

Finish

  • 50 g breadcrumbs
  • 45 ml vegetable oil (optional)
  • 30 g butter (optional)

Combine the chicken and pork mince with the eggs, milk and seasonings, knead a little, refrigerate for an hour. Melt butter or oil in a frying pan, sauté shallots for 10 minutes, add mushrooms and cook down, about 10 minutes, add stock, season and leave to cool. Divide into four pieces. Flatten each piece, layer with a quarter of the filling, shape into oblongs, coat in breadcrumbs. Fry in butter and oil until golden or bake in oven at 180ºC for 30 minutes.

Legendary Dishes | Antepfıstıklı Tavuk (chicken with pistachios)

TURKEY
  • 4 x 300 g chicken breasts
  • 600 g yoghurt
  • 200 g pistachios, coarse chopped
  • 4 tbsp olive oil
  • 3 tbsp red pepper paste / tomato paste
  • 1 tsp salt
  • 1 tsp black pepper

Preheat oven to 180ºC. Whisk the yoghurt, red pepper paste or tomato paste, olive oil and seasonings.

Marinate the chicken in this mixture, refrigerate for 30 minutes.

Roll the chicken breasts in half of the pistachios.

Transfer to a baking dish, spoon the rest of the marinade over the chicken breasts, sprinkle with remaining pistachios, cover with aluminium foil.

Bake for 35 minutes.

Serve with rice pilaf.


Legendary Dishes | Holländische Frikandel (Dutch minced meat sausages)

NETHERLANDS

These sausages are enigmatic because they have a curious history. In Belgium and northern France they are called fricadelles, in other areas of France boulette de viande hachée (minced meat ball). However in the Netherlands they are called something else, so bear with us for a few minutes while we explain the history of these enigmatic sausages.

  • 500 g beef, minced
  • 500 g pork, minced
  • 500 g chicken / turkey, minced
  • 200 ml chicken / meat jelly
  • 3 eggs
  • 175 g breadcrumbs
  • 100 g onion, chopped small, blended into a pureé with garlic
  • 2 garlic cloves, chopped small, blended into a pureé with onion
  • 3 tbsp dried herbs
  • 3 tsp black pepper
  • 2 tsp smoked paprika powder
  • 1 nutmeg, grated
  • 15 cloves, blended or pounded into powder
  • 1 tsp allspice powder
  • 1 tsp coriander seeds, blended or pounded into powder
  • 1 tsp ginger powder
  • 1 tsp salt
  • 3 pieces of clingfilm 30 cm x 20 cm

In a large bowl knead the garlic-onion pureé, seasonings and spices into the minced meat for about ten minutes. Add the eggs and jelly, work into the meat mixture. Finally fold in the breadcrumbs to form a homegenous mixture.

Arrange a sheet of clingfilm on a clean surface. With moist hands place 100 grams of the mixture in the centre of the clingfilm. Wrap the clingfilm over the mixture, shape into 15 cm long sausages. Repeat until all the mixture is used up. Replace the clingfilm after seven sausages.

Preheat oven to 200ºC. Bake the sausages for 35 minutes.

Legendary Dishes | Şuşa Çolpalı (Shusha chicken rice with cranberries and pomegranate seeds)

Chicken rice with bread base

AZERBAIJAN

This chicken and cranberry rice pilaf is adapted from Qarabağ Mətbəxi, the fabulous quixotic cookbook by Tahir Əmiraslanov and Aynurə Əmiraslanova. This is the cuisine of Qarabağ, a modern and historical region of Azerbaijan. Qarabağ or Karabakh can mean black garden and big land, derived from the words ‘gara’ and ‘bagh’ in Azerbaijani. Traditionally the chicken is from the mature male bird.

Qazmag (base)

  • 160 g white wheat flour
  • 1 egg
  • 45 g yoghurt
  • 30 ml oil
  • 5 g salt

Whip the egg into the yoghurt, add the flour and salt, knead into a smooth dough, coat with oil.

Plov

  • 3 litres water for soaking rice
  • 2 litres water for cooking chicken
  • 1.5 kg chicken
  • 1 litre chicken stock
  • 500 g basmati rice
  • 1 pomegranate, seeds
  • 200 g cranberries
  • 200 g onions, sliced
  • 60 ml oil
  • 30 g butter
  • 10 g + 5 g salt
  • 1 g + 1 g saffron

Soak the rice in three litres of water with the salt for three hours.

Meanwhile place the chicken in a pot just tight enough to fit, fill with water to cover the chicken, poach until the chicken starts to fall off the bone, about 90 minutes. Drain, retaining the cooking liquid for stock.

Break the chicken into pieces, coat with four tablespoons of oil, sprinkle with a large pinch of saffron and a teaspoon of salt.

Sauté the onions in butter over a low heat for 15 minutes, add the cranberries and pomegranate seeds, cook for 5 minutes until the cranberries start to soften.

Bring the stock to the boil over a high heat. Stir in a large pinch of saffron. Transfer the soaked rice to the pot, reduce heat to low, cover and cook for 10 minutes.

Arrange the qazmag in the bottom of an ovenproof dish. Place the onion mixture on top, place the chicken on top of the onion mixture, then the rice. Bake in a 180ºC oven for an hour.

Legendary Dishes | Kurnik s Kuritsey i Kartoshkoy {Курник с курицей и картошкой} (chicken and potato pie)

RUSSIA

Dough

  • 750 g white spelt flour
  • 400 ml kefir, brought up to room temperature
  • 250 g white wheat flour
  • 100 g butter
  • 100 ml milk, warmed
  • 1 egg
  • 30 g sugar (optional)
  • 25 g yeast
  • 15 g salt

Dissolve the yeast in the milk and, if using, sugar. Sieve the flours into a large bowl, add the salt, work the butter into the flour, add the yeast mixture, egg and knead into a smooth dough. The desired dough temperature is 25ºC. Leave to rise for two hours, degas, leave for another two hours, degas.

Filling

  • 900 g potatoes, whole, peeled, sliced thin
  • 600 g chicken breast and thigh meat, chopped small
  • 500 g onions / shallots, sliced
  • 30 g butter
  • 30 ml vegetable oil
  • 1 tbsp light (Kikkoman) soy sauce
  • 5 g black pepper
  • 5 g salt

Finish

1 egg yolk
1 tbsp water

Sweat onions or shallots in two tablespoons of oil over a low heat for 30 minutes until they are soft and translucent. Add chicken, increase heat and cook until it turns white. Season. Fold the potatoes into the mixture, cover and cook over a low heat for 5 minutes. Leave to cool naturally. Stir soy sauce into the mixture.

Preheat oven to 200ºC. Cut the dough into 200 gram balls, roll each ball flat, place filling in the middle, bring edges together, fold each side into the middle and pinch edges. Place together on a greased tray. Leave to rise for 30 minutes. Bake for 35 minutes.

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