Msmen Filled with Chicken

In a large bowl, combine all-purpose flour, 7g salt, honey, baking powder, and 5ml sunflower oil. Gradually add 275ml lukewarm water while kneading. Continue kneading for 10-15 minutes until a very smooth and elastic dough forms.

Divide the dough into small, equal-sized balls (approximately 50-60g each). Lightly brush each dough ball with sunflower oil to prevent drying, then cover them and let them rest at room temperature for at least 30-60 minutes.

While the dough rests, prepare the chicken filling. Heat a little oil in a large pan over medium heat. Add the finely chopped yellow onion and sauté until it becomes soft and translucent, about 5-7 minutes.

Add the diced chicken thighs to the pan with the softened onions. Cook, stirring occasionally, until the chicken is no longer pink and is lightly browned, about 8-10 minutes.

Stir in the Ras el Hanout, turmeric powder, cayenne powder, garlic powder, 4g salt, and dried parsley. Mix well to coat the chicken and onions evenly. Continue to cook for another 5-7 minutes, allowing the spices to toast and the flavors to meld.

Lightly oil your work surface and your hands with sunflower oil. Take one rested dough ball and, using your hands, flatten and stretch it into a very thin, almost transparent square or rectangular sheet. The dough should be paper-thin.

Place a generous spoonful of the cooled chicken filling in the center of the flattened dough sheet. Fold the edges of the dough over the filling, creating a square or rectangular packet. Repeat this process with the remaining dough balls and filling.

Heat a non-stick griddle or a heavy-bottomed pan over medium heat. Lightly oil the pan. Place the filled Msmen seam-side down on the hot griddle. Cook for 3-5 minutes per side, or until golden brown, crispy, and cooked through, flipping occasionally.

Serve the Msmen hot, immediately after cooking. They are best enjoyed fresh.