Cheesy Chicken Crescents (Print Version)
# Ingredients:
→ Dough
01 -
225ml warm water
02 -
35ml sunflower oil
03 -
15g honey
04 -
75g plain yogurt
05 -
10g instant yeast
06 -
8g salt
07 -
500g all-purpose flour
→ Filling
08 -
50g freshly grated cheese
09 -
40g butter, softened
→ Chicken Mixture
10 -
25ml olive oil
11 -
700g chicken thighs, boneless and cut into cubes
12 -
5g salt
13 -
2g ground cumin
14 -
3g red bell pepper powder
15 -
3g onion powder
16 -
3g garlic powder
17 -
2g ground coriander
18 -
3g cayenne powder
→ Sauce & Garnish
19 -
1 beaten egg (used for brushing)
20 -
20g sweet soy sauce
21 -
100g spicy Algerienne sauce (spicy mayo)
# Instructions:
01 -
Mix together the flour, salt, yeast, yogurt, honey, oil, and warm water in a large bowl. Work the dough by hand or using a mixer for around 10 minutes until it's smooth and elastic. Put a lid or wrap on the bowl and let it sit in a warm space for about an hour or until doubled in size.
02 -
Once the dough has risen, press it lightly to let out the air. Split it in half and use a rolling pin to stretch each half into a flat circle about 32cm wide.
03 -
Spread the softened butter evenly over one of the flattened circles of dough. Sprinkle the grated cheese on top, making sure it’s even. Lay the second circle over the top and pinch the edges tightly to seal it.
04 -
Carefully slice the layered dough into 12 triangular wedges using a pizza cutter. Roll each triangle up, starting at the wide end and rolling toward the point, to make crescent shapes.
05 -
Place the shaped crescents on a tray lined with parchment paper. Brush them with the beaten egg, then leave them to rest for another 30 minutes. They should rise and look nice and airy by the end.
06 -
Preheat your oven to 200°C (390°F). Bake the crescents for 10-15 minutes, keeping an eye on them as ovens can vary, until the tops are golden brown. Cool them on the tray after baking.
07 -
Heat olive oil in a pan set over medium heat. Add the chicken pieces and season them with the salt and spices (cayenne, coriander, garlic powder, onion powder, bell pepper powder, and cumin). Stir often and cook for about 7 minutes, or until the chicken is golden and fully cooked.
08 -
Combine the sweet soy sauce and Algerienne sauce in a bowl. Add in the cooked chicken and toss it thoroughly so every piece gets coated in the tasty sauce.
09 -
Take each cooled crescent roll and carefully cut it open. Fill them generously with the saucy chicken mix. Add extra sauce or crunchy veggies inside if you'd like some extra layers of flavor.
# Notes:
01 -
These buttery crescents are filled with cheesy flavors and spicy chicken, making them both flaky and flavorful. They work great as party starters, fancy lunches, or even during family dinners.
02 -
You'll need some resting time for the dough to rise properly. Plan ahead for this step, but trust me, it’s worth every minute.
03 -
This filling can easily be changed up! Toss in your favorite herbs, spices, or add-ins to get creative with flavors.