Are you looking for a mouthwatering dish to enjoy during Ramadan? Look no further than this Algerian Chicken Coca recipe! Whether you want to serve it as an appetizer or a main course, this versatile dish can be customized to your liking. While the classic onion-tomato garnish is always a winner, feel free to experiment with different toppings and flavors. Plus, if you’re cooking for a smaller group or prefer leftovers, you can easily divide the quantities or freeze the extra portions.
The Secret to a Perfect Dough
Creating the perfect dough is crucial for a delicious Coca. Here’s what you’ll need:
- 500g of flour
- 16 cl of oil
- 23 to 25 cl of lukewarm milk
- 12g of fresh yeast or 1 tablespoon of dry yeast
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of baking powder
- 1 tablespoon of vinegar
- 1 egg yolk + 1 tablespoon of milk for brushing
- Black olives for garnish
Start by mixing the yeast, sugar, and two-thirds of the milk to dissolve the yeast. Add the oil and half of the flour. The mixture may seem greasy and sticky at this stage, but don’t worry! Incorporate the vinegar and salt, then gradually add the remaining flour. Knead the dough by hand or using a mixer until it becomes slightly soft and easy to work with. If needed, add more milk to achieve the desired consistency. Remember not to overwork the dough, as it may become tough and chewy after baking. Divide the dough into two equal balls, cover them with plastic wrap, and let them rest for an hour.
The Perfect Filling
No Coca is complete without a delicious filling. Here’s what you’ll need:
- 2 onions or a bunch of young onions with green stems for a tastier twist
- 4 to 5 garlic cloves
- 3 ripe medium-sized tomatoes (cluster tomatoes work great)
- Dried or fresh thyme and parsley
- 1 teaspoon of ras el hanout
- 1 teaspoon of hot red pepper or harissa
- 1 tablespoon of tomato paste
- 2 to 3 tablespoons of oil
- 1 piece of chicken breast (optional)
- Salt and pepper to taste
Start by washing and grating the onions, garlic, and tomatoes. In a deep saucepan or skillet, heat the oil and add the chicken breast, cut into small cubes. Add the grated onions and garlic and sauté them with the chicken for about 5 minutes. Then, add the grated tomatoes, tomato paste, parsley, thyme, ras el hanout, hot red pepper or harissa, and season with salt and pepper. Cook over medium heat until the liquid is absorbed, stirring occasionally. Allow the mixture to cool while you prepare the dough.
Let’s Assemble the Coca
Now that we have our dough and filling ready, it’s time to assemble the Coca. Preheat your oven to 220°C and cut two equal-sized rectangles of parchment paper slightly larger than your Coca. Here’s what to do next:
- Flatten the first ball of dough onto one of the parchment paper rectangles and place it on a baking sheet.
- Spread the filling evenly onto the dough, leaving a 1 cm border around the edges. Use a spatula to smooth the surface and prevent any bumps.
- Flatten the second ball of dough in the same manner and cover the filling. Brush the entire surface with the egg yolk and milk mixture. Cut the dough into squares of your desired size, and press a black olive into each square.
- Bake for approximately 35 to 40 minutes until the Coca turns a beautiful golden color.
- Once cooked, cut the Coca into individual portions and serve hot with a side salad or your favorite accompaniments.
There you have it! A tantalizing Algerian Chicken Coca that will surely impress your friends and family during Ramadan. Don’t miss out on the chance to savor this delightful dish. For more amazing recipes, visit BDK Restaurant. Enjoy!