Spicy Chicken Stromboli

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

For Bread Week, I decided to bake a Spicy Chicken Stromboli. 




I would describe a stromboli as an inside out pizza. 

It's either a pizza dough or Italian bread dough stuffed with any filling you want. I chose a spicy chicken one with lots of mature Cheddar. 

It was so delicious and everyone loved it. The outside is crispy with that beautiful crust, and the inside dough is fluffy and moist. Perfect hot or cold, it's a winner either way!

Bread, previously: White Bloomer Bread, Naan Bread, Cinnamon Currant Bread, White Bread Loaf 

A Simple List of Ingredients:

1. Plain Flour

2. Warm Water

3. Dried Yeast

4. Vegetable Oil

5. Sugar

6. Salt

7. Red Onions

8. Garlic

9. Chicken Mince

10. Red Chilli Powder

11. Dried Oregano

12. Dried Italian Herbs

13. Plum Tomato Tin

14. Mature Cheddar

15. Pickled Jalapeno Slices

Bismillah, let's begin!

 First job? Make the dough. I used a stand mixer with a dough hook but you could also do this easily by hand.

 Into a bowl, place 340 grams (12 ounces) Plain Flour.

 Add in 1/2 teaspoon Salt.

Give the flour and salt a quick mix.

 Then, take 7 grams Yeast. These sachets are perfect - they're exactly 7 grams!

 Sprinkle in the yeast.

 Measure out 2 teaspoons Sugar.

Throw it on in!

Next, 3 tablespoons Vegetable Oil.

 Pour it in.

 The last thing is warm water.

 Pour in 230ml (8 fl oz) Warm Water. The water should be hand hot. That means when you stick your finger in, you should be able to keep it in not get burnt!

 And, that's it.

Mix together until a dough forms.

Then, knead for about 5 minutes or until smooth. 

 It does not have to be perfect. Also, the dough will be quite sticky at this point - it's fine.

 Cover the dough with clingfilm and leave to rise in a warm place until doubled in size.


Whilst the dough rises, make the filling, the recipe for which is at the bottom of this post.


This is another time I made the chicken filling. To the onions and garlic at the beginning, I added diced carrots, bell pepper, leeks and green beans. And, I stirred fresh basil in at the end.
You could also use any minced lamb or chicken filling you like. How about this BBQ chicken one, chicken and sweetcorn one, chicken mince lasagne filling, spicy lamb mince with veggies .... I could go on. 

 Once the dough has doubled in size ....

 .... tip out on a very-well floured surface and roll into a rectangle measuring roughly 15 inch x 12 inch.

Onto one side, leaving a border, place the mince filling along with plenty of grated Cheddar, and Mozzarella, if you have it.

 Roll over like a Swiss roll.

 Tuck in the sides and edges.

 Like so.


Gently place the roll, to fit, onto a greased and lined baking tray. Using a knife, cut slits into the top to allow the steam to escape. 

 Bake in a pre-heated oven at 200C / Gas Mark 6 for about 30-40 minutes until golden brown and crisp on top.


Once baked, leave to stand on the tray for about 5 minutes.

Then, slice and enjoy!

Full Written Recipe:

Spicy Chicken Stromboli

Ingredients – serves 6

For the Dough

12 ounces (340 grams) Plain Flour

8 fl oz (230 ml) Warm Water (or as needed)

7 grams (1 small packet) Dried Yeast

3 tablespoons Vegetable Oil

2 teaspoons Sugar

1/2 teaspoon Salt

For the Spicy Chicken Filling

2 Red Onions, peeled and thinly sliced

Few tablespoons Vegetable Oil

3 Garlic Cloves, peeled and finely chopped

1 and ½ pound (453 grams) Chicken Mince

½ teaspoon Red Chilli Powder (or to taste)
1 teaspoon Paprika

2 teaspoons Dried Oregano

½ teaspoon Dried Italian Herbs

400 grams tin Plum Tomatoes

1 teaspoon Salt (or to taste)

For the Filling

Mature Cheddar Cheese, grated and to taste

Few Pickled Jalapeno Slices (optional)

Method

First, make the dough. Into a stand mixer or by hand, add the flour, water, yeast, sugar, vegetable oil and salt. Mix together until a dough forms. Knead on a flat surface for 5 minutes or until smooth. 

Leave in a bowl, covered with cling-film until doubled in size.

To make the chicken filling, heat the oil in a pan. Add the onions and garlic, and fry until soft on a medium heat. Put in the chicken mince, and cook on a medium heat until it loses all its pink colour.

Next, add in the chilli powder, salt, paprika, dried oregano and Italian herbs. Mix well for a minute or two to wake up all the spices and herbs.

Pour in the tomatoes and wash the tin out with water. Add the water in too. Stir and bring to the boil. Cover and simmer on a low heat for 30 minutes or until the chicken is completely cooked.

Once cooked, taste for seasoning, and adjust if needed. Turn the heat up and dry the chicken out – you don’t want it to be too wet. Take it off the heat and let it cool completely.

When it’s time to bake, preheat the oven to 200 degrees C or Gas Mark 6. Grease and line a large baking tray.

Roll the dough out on a well-floured surface into a rough rectangle. Leaving a border around the edges, spread the chicken mince in a line, and then top with the jalapeno slices. You could also add other toppings that you usually add to your favourite pizza such as sliced bell peppers, olives, mushrooms etc.

Sprinkle on the grated cheese and a little more dried oregano. Carefully roll the dough just like you would a Swiss roll. Tuck in the edges, and then place carefully onto the prepared baking tray. Slash a few slits in the dough to allow the steam to escape whilst baking.

Bake in the hot oven for about 30-40 minutes. When baked, the top and bottom should be crispy. The Stromboli should be a lovely golden brown colour. Let it stand for about 5 minutes, before slicing and serving!

This Time Last Year:

Vegetable Pakoras

Keep me in your duas, please,

Wasalaam!