Chicken Tikka Baguette.

Chicken Tikka Baguette.

Serves 4.

                Spices.

In a frying pan, dry roast,

-1tsp peppercorns,

-1tsp mustard seeds,

-1/2 stick cinnamon,

-1tbsp cumin seeds,

-1tbsp coriander seeds,

-3 cloves.

Finely grind using a spice grinder or pestle and mortar.

                 For the chicken.

In a large bowl, put in,

-1kg chicken thigh fillets,

-1tbsp chopped ginger,

-2 cloves, chopped, garlic,

-200g natural yoghurt,

-juice of 1 lime,

-1tsp turmeric powder,

-1tsp paprika,

-cayenne pepper (adjust according to your taste).

-roasted spice.

Mix well and leave to marinade for at least 2 hours.

When ready.

Oven 220c fan forced.

Cook 30-35 minutes.

                      Baguettes

Make 2.

Equipment: 

Baguette tray, lightly greased.

In a large bowl, put in

-300ml lukewarm water, stir in

-2 tsp dried yeast,

Leave aside for 10 minutes.

In a bowl, put in

-430g strong white flour,

-1 tsp salt. Stir well to combine.

When the yeast mixture is ready, whisk in

-200g of the flour mixture. The mixture should look like a pancake mix. 

Cover and leave to ferment, in a warm place, for 2-3 hours.

When the mixture is ready, add the rest of the flour, mix with your hand to bring to a rough dough. 

Knead for 5-7 minutes until the dough is smooth and elastic.

Put into a lightly greased bowl, leave to prove in a warm place for around 1 hr.

When ready, divide the dough into

-2 equal portions.

Roll each dough, into a rough

-15x8cm triangle.

Fold the sides into the centre, turn the dough up side down, roll into another

-15x8cm triangle. Tucking the seam and the ends under the dough. Leave aside and repeat with the other dough.

You should end up with, roughly,

-20cm long doughs.

Put the finished doughs in the prepared tin, cover with greased cling film.

Leave to rise for 1 hour.

Preheat oven to 220c fan forced.

Cut deep slits in the top of the dough.

Bake around 15 minutes.