Easy Cheesy Chicken-Filled Crescents
Najat
Photo by Najat
Craving something fun and super tasty? These cheesy, buttery croissants are stuffed with spiced chicken that’s bursting with flavor. Shaped like golden crescents, they’re soft, flaky, and filled with all the good stuff. Whether you’re making them for dinner, a snack, or just because you’re feeling fancy, they’re a total crowd-pleaser. The best part? They’re homemade, and way easier to make than you’d think. Let’s get started—those crescents aren’t going to shape themselves!
Ingrediënten
DOUGH
FILLING
GARNISH
CHICKEN MIXTURE
SAUCE
Shop ingredients:
Tips
Use a stand mixer or hand mixer with dough hooks if kneading by hand is difficult.
The water should be lukewarm (around 37-40°C). Water that is too hot can kill the yeast, while water that is too cold will not activate it properly.
Let the dough rise in a warm place. If your home is cold, briefly preheat the oven to 30°C, then turn it off and let the dough rise inside.
For more flavor, marinate the chicken in the spices and oil for at least 30 minutes before cooking (or overnight, covered in the fridge).
If the croissants don’t rise enough, give them additional time. Good bread dough requires patience.
Since ovens vary, start checking for golden brown croissants at the 10-minute mark. Rotate the baking tray halfway through if your oven bakes unevenly.
If cooking for children, reduce or omit the cayenne pepper in the chicken mixture.
Stappenplan
Place the flour, salt, yeast, yogurt, honey, sunflower oil, and lukewarm water in a large bowl. Mix well and knead the dough for 10-12 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm spot for 1 hour, or until it doubles in size.
Deflate the dough and divide it into two equal pieces.
Roll each piece into a circle about 32 cm in diameter.
Brush one circle with the butter and sprinkle the grated cheese over it. Place the second dough circle on top and press the edges firmly to seal.
Cut the dough into 12 equal triangles using a pizza cutter.
Take a small portion of the dough, gently stretch it, and roll it from the wide base to the tip to form a crescent shape.
Place the crescent shaped dough on a baking tray lined with parchment paper. Brush with beaten egg and let them rise for 30 minutes until doubled in size.
Preheat the oven to 200°C (390°F) and bake the croissants for 10-15 minutes, or until golden brown. Keep an eye on the baking time, as ovens may vary. Let them cool.
Heat the olive oil in a skillet over medium heat. Add the chicken thighs, salt, cayenne powder, coriander powder, garlic powder, onion powder, red bell pepper powder, and cumin powder. Cook the chicken for 6-7 minutes until done and golden brown.
In a bowl, mix the Algerian sauce and sweet soy sauce. Add the chicken and toss until coated.
Slice the cooled croissants open and fill with the chicken mixture. Add extra cheese sauce and fresh vegetables if desired.
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