Spiced Marinated Chicken paired with homemade Bazlama (Turkish bread)
- For the chicken:
- 2 chicken breasts
- Ginger, zest of 1 lemon
- 1 teaspoon of paprika
- 1 crushed garlic clove
- Salt, pepper
- For the dressing:
- ½ chopped red onion
- Extra virgin olive oil
- 2 tomatoes, quartered
- 2 tablespoons of pine nuts
- 200ml water (approx 3/4 cup)
- For the Bread (Bazlama):
- 175g boiled potatoes (6.2 oz)
- 100ml hot milk (approx. 1/2 cup)
- 225g Flour (8 oz or approx. 1 3/4 cups)
- 3g yeast (approx. 1 teaspoon)
- 20g melted butter
- Parsley, as needed
Slice the chicken into strips. Season with ginger, lemon zest, paprika, crushed garlic, salt, and pepper, and set aside.
Meanwhile, prepare the bread: in a bowl, combine flour and yeast. Blend the boiled potatoes with hot milk and add to the flour. Add 3 grams of salt and mix. On a floured surface, knead the mixture and let it rest until it doubles in size. Divide it into four parts and roll out each piece. Cook in a pan on each side and brush with oil. Once ready, season with melted butter and parsley.
Cook the chicken in a pan for 2 minutes on each side. Set aside, and in the same pan, cook the onion with tomatoes and pine nuts. Season with salt and pepper and add water. Cook for 10 minutes and add the chicken until fully cooked. Serve!