Kobete Chicken Recipe
Prepare a hearty homemade chicken-filled pastry.Combine tender chicken with onions and aromatic spices.Make a soft dough for a golden, crisp exterior.Bake until the pastry turns beautifully golden brown.Serve warm with salad, yogurt, or fresh herbs.Enjoy this satisfying dish for lunch, dinner, or gatherings.
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ cup plain yogurt
- ½ cup warm water, added gradually
- ¼ cup vegetable oil
- 2 tablespoons softened butter
For the Chicken Filling
- 500 g boneless chicken thighs or chicken breast
- 2 medium onions, finely chopped
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium potato, finely diced, optional
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
- ¼ cup chicken stock or water, as needed
For the Topping
- 1 egg yolk
- 1 tablespoon milk
- 1 teaspoon sesame seeds
- ½ teaspoon nigella seeds, optional
Instructions
- First, combine the flour, salt, and baking powder in a large mixing bowl. Add the yogurt, vegetable oil, and softened butter.Gradually pour in the warm water while mixing. Knead until the dough becomes smooth and pliable. Cover it and let it rest for 30 minutes.
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and cook until softened. Next, stir in the garlic and cook briefly until fragrant.Add the chicken pieces, paprika, cumin, black pepper, and salt. Cook until the chicken is thoroughly cooked and reaches an internal temperature of 74°C (165°F).If using potatoes, add them and cook until tender. Stir in a little stock or water if the mixture becomes too dry.
- Remove the cooked chicken from the heat. Shred or finely chop it, depending on your preferred texture.Return the chicken to the skillet if needed. Add the parsley and mix thoroughly. Allow the filling to cool before assembling the pie.
- Preheat the oven to 190°C (375°F). Divide the rested dough into two portions, one slightly larger than the other.Roll the larger portion into a circle large enough to cover the base and sides of a greased baking dish. Press it gently into place.
- Spread the cooled chicken filling evenly over the pastry base. Leave a small border around the edges.Roll out the remaining dough into a circle. Place it over the filling and bring the edges together. Pinch the edges firmly to seal the pie.
- Whisk the egg yolk with the milk. Brush the mixture over the pastry surface.Sprinkle sesame seeds and nigella seeds over the top, if desired. Cut a small vent in the center to allow steam to escape.
- Place the pie in the preheated oven. Bake for approximately 45–55 minutes, until the crust becomes golden brown and fully cooked.If the top browns too quickly, cover it loosely with foil. Let the pie rest for 10–15 minutes before slicing and serving.
Notes
- Measure the flour carefully to maintain a workable dough.
- Let the dough rest before rolling it out.
- Cook the chicken thoroughly before assembling the pie.
- Cool the filling to prevent the pastry from becoming soggy.
- Avoid adding excessive liquid to the filling.
- Seal the pastry edges firmly to prevent leaks.
- Cut a vent in the top to release steam.
- Allow the pie to rest before slicing.