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Home Peanut Butter Dip With Butterfinger Candy Bars

Chicken Sfeeha Recipe

Ingredients

How to make it

  • for the dough

  • Dissolve yeast & sugar in 1/2 cup of the water; let sit until foamy (about 10 minutes).
  • Combine the flour, salt, & butter. Use your fingers to rub the butter into the flour, until it resembles coarse bread crumbs. Pour in the yeast mixture and mix until it forms a firm dough, adding more water if necessary.
  • Knead dough on a lightly floured cutting board, until smooth and pliable (if it is dry, add a bit more water; if it is too sticky, add a bit more flour). Form dough into a ball and transfer to a lightly oiled bowl. Cover with a clean towel and let it rise for 1 hour (should double in size).
  • Preheat oven to 350 degrees Fahrenheit. Line two baking sheet with parchment paper, set aside.
  • Punch down your dough, and form it into little balls (think golf-ball size). Space the balls out on the baking sheets, and cover with towels for 15 minutes.

  • for the topping

  • Cover the bottom of a large pan with olive oil and heat on medium high. Sprinkle chicken with the rosemary & spices, and brown on both sides. Cook for about 20 minutes, or until no longer pink in the middle. Deglaze your pan with the lemon juice, and remove the chicken to a cutting board. Let it rest for at least 5 minutes, then chop up very finely.
  • Right after you have deglazed your pan with lemon juice, add in the onion. Let it become translucent; about 5 minutes. Turn to medium and stir in the garlic & almonds, cooking about 10 minutes. Remove pan from heat and stir in the chopped chicken and yogurt.
  • When the dough formed into balls has rested, press each ball into 1/2 inch-thick disks. Spread each disk with the chicken topping, gently pressing down.
  • Bake for 25-30 minutes, or until edges are golden.

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The Cook

icecreamuffin Abilene, TX

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