Description
These flaky, cheesy crescents filled with flavorful spiced chicken and a tangy sauce are the ultimate comfort food. The buttery dough and the savory chicken mixture make a perfect combination for any occasion.
Ingredients
Units
Scale
- 500g all-purpose flour
- 8g salt (1 1/3 teaspoon)
- 10g instant yeast
- 75g yogurt
- 15g honey
- 35ml sunflower oil
- 225ml lukewarm water
Filling
- 40g unsalted butter
- 50g grated cheese
Topping
- 1 medium egg (beaten)
Chicken Mixture
- 25ml olive oil
- 700g chicken thighs (boneless, skinless)
- 5g salt (5/6 teaspoon)
- 3g cayenne powder (1 teaspoon)
- 2g coriander powder (2/3 teaspoon)
- 3g garlic powder (1 teaspoon)
- 3g onion powder (1 teaspoon)
- 3g red bell pepper powder (1 teaspoon)
- 2g cumin powder (2/3 teaspoon)
Sauce
- 100g Algerienne sauce
- 20g sweet soy sauce (ketjap manis)
Instructions
- Prepare the dough: In a large bowl, combine flour, salt, yeast, yogurt, honey, sunflower oil, and lukewarm water. Mix well and knead the dough for 10-12 minutes until smooth and elastic.
- Let the dough rise: Cover the bowl and let the dough rise in a warm spot for 1 hour, or until it doubles in size.
- Shape the dough: Deflate the dough and divide it into two equal pieces. Roll each piece into a 32 cm diameter circle.
- Add the filling: Brush one circle with butter and sprinkle grated cheese over it. Place the second dough circle on top and press the edges firmly to seal.
- Cut and shape the crescents: Cut the dough into 12 equal triangles. Take each triangle, stretch it slightly, and roll it from the wide base to the tip to form a croissant shape.
- Bake the crescents: Place the croissants on a baking tray lined with parchment paper. Brush with the beaten egg and let them rise for 30 minutes until doubled in size. Preheat the oven to 200°C (390°F) and bake for 10-15 minutes, or until golden brown. Let them cool.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Add chicken thighs and the spices (salt, cayenne powder, coriander powder, garlic powder, onion powder, red bell pepper powder, and cumin powder). Cook for 6-7 minutes until done and golden brown.
- Prepare the sauce: In a bowl, mix the Algerienne sauce and sweet soy sauce. Toss the cooked chicken in the sauce until coated.
- Assemble the croissants: Slice the cooled croissants open and fill with the chicken mixture. Add extra cheese sauce and fresh vegetables if desired.
Notes
- You can use chicken breasts instead of thighs for a leaner option.
- Customize the filling with additional vegetables or a different cheese if preferred.
- For an extra crispy crust, bake the croissants for a few extra minutes.
Nutrition
- Serving Size: 1 crescent
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg