Stuffed Galette with Chicken: the Algerian Recipe

Prepare the dough by mixing the semolina, salt, oil, and yeast dissolved in a little warm water. Add the rest of the warm water and knead. Let it rest in a warm place for 30 minutes.

Knead the dough. Divide it into 16 pieces. Let it rest again for 30 minutes in a warm place.

Meanwhile, prepare the filling: slice the chicken, chop the onions, mince the garlic, and cut the tomatoes and bell pepper into cubes.

Sauté the onions in oil. Add the chicken and brown it for a few minutes on all sides. Add the garlic, tomatoes, bell pepper, curry paste, and paprika. Season with salt and pepper. Cook for about ten minutes.

Remove from the heat, add the chopped mint and coriander, and mix.

Roll out the dough to a thickness of 0.5 cm.

Spread the filling over 8 pieces of dough and cover them with the other 8 pieces of dough.

To finish, cook the stuffed chicken patties in a greased pan for a few minutes on each side.