Moroccan filling baked "pierogi"

INGREDIENTS:

Filling

• 2 tablespoons olive oil
• 1 chicken breast,
• 2 cloves garlic,
• 1 onion,
• 300 g tomatoes (can be canned)
• 300 g of cooked chickpeas (can be canned)
• 1 tbsp grated fresh root ginger,
• 1 tsp ground cumin,
• 1 tsp ground coriander,
• 1/2 tsp turmeric
• 1/2 tsp red paprika,
• 1/2 tsp cinnamon
• 2 tsps flour,
• 2 tbsplemon juice,
• salt and pepper,

Dough

• 20g yeast 
• 0,5 cup warm milk 
• 2 cups flour 
• 1 tbsp olive oil
• 1 pinch sugar
• 0,5 tsp pinch salt (0.5 tsp)

• 1 tbsp chopped parsley or cilantro for serving

PREPARATION

Filling

Put the chicken breast on the bottom of a pot. Add watter and heat up until it starts boiling. Add a tablespoon of salt and boil for another 3 minutes. Remove meat from the pot and tear it with a fork into thin strips.

Heat the remaining oil in a deep pan. Toss chopped onion, garlic and ginger and simmer over low heat until the onion is soft. Add the spices - cumin, coriander, turmeric, paprika and cinnamon and fry everything stirring, until spices begin to smell intensively. Add the chickpeas and tomatoes cut into pieces, season with salt and pepper and cook another 10 minutes. Add the fried chicken in pieces and lemon juice. Finally, add the flour and fry briefly with the rest of the ingredients for a minute.

Dough

Warm up the milk until it's lukewarm. Pour it into a bowl. Add yeast and sugar. Start whisking slowly adding flour and salt until all the ingredients are well combined and the dough smooth and pliable. Set aside in warm place for 1 - 1,5 hour to rise. Roll out, cut out circles using a baking cutter or a glass. Put batter mounds onto the circles and close it forming semicircles. Heat up the oven up to 180 °C Line a baking tray with a parchment paper and place pierogi on it (remember that they will increase their volume!). Bake for about 20 minutes or until pierogi turn gold. 

Et Voilà!