Brioche Bread With Chicken Thighs

Pour the lukewarm milk, yeast, and honey into a deep bowl. Mix well and let it sit for 5 minutes.

Gradually add the beaten eggs and mix well with a whisk. Add the flour and salt. Mix and knead for 10-12 minutes until smooth.

Coat the dough well with the butter and knead it until smooth. Cover the dough and let it rise for 1 hour in a warm place at home, or until it doubles in size.

Wash the chicken thighs and cut them into large pieces. Place the chicken thighs in a bowl with salt, ras el hanout, garlic powder, onion powder, cayenne pepper, dried parsley, and olive oil. Mix well and cover. Place in the refrigerator.

Turn the dough out onto a floured work surface and roll it out into a rectangle measuring 39x36 cm (15x14 inch).

Fold the dough into thirds to create three layers. Then, turn the dough.

Cut the dough into 8 equal pieces.

Take a piece of dough and roll it slightly flat.

Place the dough on a baking sheet lined with parchment paper. Let it rise for 30 minutes in a warm place at home or until it doubles in size. Then, brush the dough with beaten egg.

Place the brioche bread in a preheated oven at 200 ℃ (392 °F) and bake for 8-15 minutes. Keep an eye on the baking time; once the bread is golden brown, you can take it out of the oven.

Heat the butter in a skillet over medium-high heat and cook the chicken thighs until done.

Fill the brioche bread with sauce, chicken thighs, and vegetables. Bismillah, enjoy your meal!