Chicken Moons

INGREDIENTS

1kg chicken fillets, cubed small1 teaspoon whole jeeru (cumin)1 teaspoon jeeru (cumin) powder1 teaspoon black pepper 1 tablespoon crushed green chillies (if it's very hot chillies, you can add less)2 teaspoon crushed garlic2-3 tablespoons lemon juice 2 tablespoons mayonnaise 2 teaspoon salt60g butter
Moon Dough:2 cups water2 tablespoons butter¼ teaspoon salt2 cups flour

METHOD

1. Marinate chicken with spices. Cook for 20-30 minutes, until done. It should still be moist.
2. Mix 1 cup milk with 2 tablespoons maizena (corn flour) and add to chicken. Cook whilst stirring. You should have a saucy filling, but not overly thin.
3. Leave to chill completely in the fridge. Once cold, add dhania (coriander) and grated cheese. Taste and add extra salt/Aromat (a South African Spice) if needed.
Moon Dough:Boil water with butter and salt. Add the flour and cook while stirring for a short while until it forms a ball. Remove from heat. Transfer to a Kenwood with the K-beater and beat for 1-2 minutes so it gets extra smooth.

INFO & TIPS

You will need approximately 2 to 2 ½ batches of the moon dough for this amount of filling, but I prefer to make one batch at a time.

You can leave the cheese out if you wish, but it adds an extra delicious flavour.

POSTED ON

04 Apr 2025

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