Chicken Pastries

Ingredients

• 600 grams Chicken breast
• 5 cloves 5 cloves garlic
• Juice of 1 lemon Juice of 1 lemon
• Zest of 1/2 lemon Zest of 1/2 lemon
• 1/2 cup Olive oil
• 1 bell pepper Red bell pepper
• 1 bell pepper Green bell pepper
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 tsp Cardamom
• 1/4 tsp Cinnamon
• 1/4 tsp Ginger
• 1/4 tsp Curry powder
• 1 tsp Pepper paste
• 1/2 tsp Paprika
• 150 grams Lamb tail fat
• 4 cups / 500 grams Flour
• 1 cup / 200 ml Water
• 1 tsp Yeast
• 1 tsp Sugar
• 1/2 tsp Salt
• 2 tbsp Yogurt
• 2 tbsp Vegetable oil
• Mentioned in the spoken instructions without a specified quantity White pepper
• Mentioned in the spoken instructions when explaining the secret Dihneh (rendered fat)
• Mentioned as an alternative if dihneh is unavailable Ghee
• Mentioned as an alternative/practical substitute when discussing dihneh Animal fat
• Mentioned when discussing the option of adding cheese to some pastries Cheese

Instructions

1. Slice the chicken breast into thin strips in a bowl.
2. Dice the red bell pepper and green bell pepper into small pieces in a bowl.
3. In a bowl, combine the following spices: salt, ginger, cardamom, cinnamon, and pepper, then add the garlic.
4. Add the olive oil, lemon juice, and zest of 1/2 lemon to the marinade bowl, then mix well.
5. Divide the marinade between 2 bowls.
6. Add the pepper paste and paprika to the first bowl to marinate the red portion of chicken.
7. Add the curry powder to the second bowl to marinate the other portion of chicken.
8. Mix the chicken pieces with the 2 marinades in the bowls until well coated.
9. Leave the chicken pieces in the refrigerator for 1 or 2 hours; they can be left overnight.
10. In a bowl, mix the water with the yeast and sugar until dissolved.
11. Add 2 tablespoons of yogurt and 2 tablespoons of vegetable oil to the dough bowl.
12. Add 4 cups of flour to the dough bowl, then mix and complete the dough by gradually adding the remaining flour until it is soft and non-sticky.
13. Add 1/2 teaspoon of salt to the dough bowl.
14. Oil a bowl, then place the dough in it, cover, and leave it to rise in a warm place.
15. Dust a tray with some flour.
16. Remove the chicken pieces from the refrigerator and arrange them over the pastry dough so that the pieces do not overlap.
17. Roll out each piece of dough with a rolling pin on a floured surface until round.
18. Place an amount of marinated chicken inside each piece of dough.
19. Add dihneh over the filling inside, as the chef mentioned in the video.
20. Seal the pastries and arrange them on a tray.
21. Preheat the oven thoroughly before baking.
22. Bake the pastries with both bottom and top heat until cooked through and browned.
23. Remove the pastries from the oven and place them on a cloth after baking if there is steam or moisture underneath.
24. Eat the pastries hot.