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Categories:
flour active dry yeast salt olive oil onion garlic Swiss chard chicken ground coriander pistachios cilantro eggs nigella seeds sesame seeds
Viewed: 3 - Published at: 4 years agoIngredients
- 2 1/2 cups flour
- 1 pkg (1/4 oz) active dry yeast
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 12 oz Swiss chard, shredded
- 1 1/2 cups shredded cooked chicken
- 2 tsp ground coriander
- 2 tbsp chopped toasted pistachios
- 1/4 cup coarsely chopped cilantro
- 4 None eggs, lightly beaten
- 1 tsp nigella seeds
- 1 tsp sesame seeds
Method
- For the dough, combine flour, yeast and salt in large bowl. Stir in 3/4 cup water and oil; mix to a soft dough. Knead dough on floured surface about 5 mins or until smooth and elastic. Place dough in large oiled bowl; turn to coat in oil. Cover; let stand in warm place about 1 hour or until dough doubles.
- Meanwhile, heat oil in large skillet on medium heat. Cook onion and garlic, stirring, until onion softens. Add chard, chicken and ground coriander; cook, stirring, until chard wilts. Stir in nuts and cilantro. Season to taste.
- Preheat the oven to 425°F. Oil a baking pan.
- Turn dough onto floured surface; knead until smooth. Divide dough into four; roll into 7-inch rounds. Spoon a quarter of the chicken mixture in center of each round. Brush edges with a little egg. Fold over edges to almost enclose filling, twisting ends to seal. Place on prepared pan. Reserve 1 tbsp egg; carefully pour remaining egg over chicken filling. Brush dough with reserved egg, sprinkle with seeds.
- Bake about 35 mins or until browned.
