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Moroccan Chicken Stuffed Msemen (Flatbread)

Two golden brown, square pieces of Moroccan chicken msmen stacked on a white plate.
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Make authentic, street-food style Moroccan chicken msemen at home. This recipe guides you through making the layered flatbread dough and filling it with spiced chicken.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon instant yeast
  • 1 cup warm water, plus more as needed
  • 1/4 cup vegetable oil, for dough
  • 1/2 cup melted butter or oil, for layering
  • 1 pound boneless, skinless chicken thighs, cut into small pieces
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Mix the dough: In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the warm water and 1/4 cup vegetable oil. Mix until a shaggy dough forms.
  2. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let it rest for 30 minutes.
  3. Prepare the chicken filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  4. Season the chicken: Add the chicken pieces to the skillet. Stir in cumin, coriander, turmeric, paprika, salt, and pepper. Cook until the chicken is browned and cooked through. Stir in the fresh cilantro and remove from heat. Let the filling cool slightly.
  5. Divide and shape the dough: Divide the rested dough into 6 equal balls. Lightly oil your hands. Take one dough ball and press it flat on an oiled surface into a thin rectangle or circle, stretching it gently until it is almost translucent.
  6. Layer the dough: Brush the stretched dough lightly with melted butter or oil. Fold the dough into thirds, like a business letter. Brush the top surface with more butter/oil.
  7. Fold again: Fold the dough in half to create a square shape. This creates the layers characteristic of msemen. Repeat with the remaining dough balls. Let the folded squares rest for 10 minutes.
  8. Fill the msemen: Take one rested square and gently press it out again into a slightly larger square, being careful not to tear the layers. Place about 1/6 of the cooled chicken filling in the center.
  9. Seal the flatbread: Fold the four corners of the dough over the filling to meet in the center, sealing the edges tightly to form a neat packet. Gently flatten the packet slightly with your hands.
  10. Cook the msemen: Heat a large, dry skillet or griddle over medium heat. Place one stuffed flatbread on the hot surface. Cook for 3 to 5 minutes per side, pressing down gently with a spatula, until golden brown and cooked through.
  11. Serve immediately.

Notes

  • For easier stretching, lightly oil your work surface and hands before handling the dough.
  • If the dough shrinks back when you stretch it, let it rest for another 5 minutes before trying again.
  • You can substitute ground chicken for diced chicken thighs if preferred.

Nutrition

Find it online: https://fooddexterity.com/moroccan-chicken-msmen-recipe/