I have been making this chicken bread for the last 7 years and it never occurred to me to share this recipe. I am honestly kicking myself for not having shared it in all this time. But this week I decided I will FINALLY get around to it before Ramadan begins. I feel like most people making chicken bread during Ramadan, although I do not limit it to just once a year.
The reason why I love this chicken bread so much is because it is so filling and can be carried around and served at any time of the day. Sometimes we will have it as a snack or even as lunch. Works well either way. You can change up the filing to whatever protein or vegetables you have available at home at that time. The recipe is so versatile that way.
Preparation Time 2 hours
Cook Time 45 minutes
Serves 6-8
Ingredients
Filling
3-4 tablespoons oil
1 tablespoon garlic paste
1 cup onion- chopped
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon cajun seasoning
1 chicken cube
2 tablespoons flour
1/2 cup milk
3 tablespoons heavy cream
1/2 cup green pepper -chopped
200 grams mushrooms- sliced
1/2 cup sweetcorn
1/2 cup spring onions- chopped
1 cup shredded cheddar cheese- divided
Dough
3/4 cup warm water
1 teaspoon sugar
3 teaspoons instant yeast
1 tablespoon oil
1 egg
3 cups flour
1/2 teaspoon salt
1 teaspoon oil
1 teaspoon sesame seeds
Additional Ingredients
2 tablespoons butter- melted
Instructions
Prepare the filling: heat oil in a pan, cook the onions for 2 minutes on low heat until translucent. Add the chicken, cook it for 2 minutes. Add the green peppers, mushrooms, sweetcorn and spring onions. Cook them all down for 3-4 minutes.
Add the salt, black pepper, cajun seasoning and garlic paste. Saute everything together for 2 minutes. Add the flour and cook it out for 2 minutes further.
Pour the milk into the pan and mix quickly to prevent lumps from forming. Add the chicken cube and mix it through. Finally mix the cream in and we are done with the filling. Cool it down to room temperature.
Once the mixture is cooled, mix 1/2 cup shredded cheese into it.
For the dough: in a bowl, mix the water, sugar and yeast together. Set it aside for 10 minutes and allow it to bloom.
Once the yeast has bloomed, add the milk and 1 tablespoon oil. Mix it all in. Then add the flour and salt. Mix it on a low speed until the dough begins to come together. Once the dry ingredients are mixed in, turn the mixer onto a high speed and knead the dough for a further 3-4 minutes until the dough pulls away from the sides of the bowl.
Brush the dough with oil, cover and allow it to rise in a warm place for 1 hour or until doubled in size.
Divided the risen dough into 2 parts. Then roll out one part into a rectangle.
Make slits in the sides of the dough. Add half the chicken mixture to the middle of the dough. Top it with some cheese, oregano and chilli flakes, and then begin braiding the chicken bread.
Place the braid onto a lined baking tray. Repeat this step again with the rest of the dough and mixture.
Brush the braids with egg wash. Top with sesame seeds.
Bake the chicken bread at 180c for 20 minutes.
After baking, brush the top of the bread with melted butter. Then cover the baking tray with a kitchen towel and rest for 10 minutes before serving.
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