I like this recipe because it feels like comfort food and street food in one. The bread is soft and rich, the chicken is full of flavor, and the fries make every bite extra satisfying.
I also love that I can make these broodjes for a family meal, a weekend treat, or when I want something hearty and homemade.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
175 g fijne griesmeel 225 g bloem 7 g instant gist 12 g kristalsuiker 7 g zout 30 ml olijfolie 220 ml water 40 g roomboter 1 ei 100 g geraspte kaas 100 g gele ui 20 g verse peterselie 2 g ras el hanout 20 ml olijfolie 500 g kip 5 g ras el hanout 2 g cayennepeper 3 g knoflookpoeder 3 g uienpoeder 1 g gedroogde bieslook 3.5 g zout 30 g mayonaise 30 g sweet chilisaus 15 g sambal 35 g rode ui 75 g groene olijven 100 g cheddar kaas 650 g verse friet saus frisse groenten
Directions
I add the fine semolina, flour, yeast, sugar, salt, olive oil, and water to a deep bowl. I mix everything well and knead the dough for 10 to 12 minutes until it comes together smoothly.
I cover the dough and let it rise for 1 hour in a warm place, or until it doubles in size.
In another bowl, I mix the grated cheese, yellow onion, parsley, and ras el hanout. I set this mixture aside.
I press the air out of the dough and divide it into 9 equal pieces. I shape each piece into a smooth ball.
I take one dough ball and roll it out into a 17 x 20 cm sheet. I melt the butter, brush it over the dough, and sprinkle some of the cheese mixture on top.
I fold the dough into a parcel and place it on a baking tray lined with parchment paper. I repeat this with the remaining dough.
I brush the parcels with beaten egg and sprinkle more of the cheese mixture on top. I let them rise for 30 minutes in a warm place, or until doubled in size.
I bake the broodjes in a preheated oven at 200°C for 12 to 18 minutes, until golden brown. I cover them right away with a clean tea towel so they stay soft.
For the chicken, I heat olive oil in a pan over medium heat. I add the chicken, ras el hanout, cayenne pepper, garlic powder, onion powder, dried chives, and salt. I cook everything for 4 to 5 minutes.
I add the mayonnaise, sweet chili sauce, and sambal, then mix well. I add the red onion and green olives and cook for 1 more minute. I remove the pan from the heat and add the cheddar cheese.
I fill the soft bread with sauce, the chicken mixture, fresh fries, fresh vegetables, and extra sauce as desired.
Servings and timing
This recipe makes 9 servings.
Prep and cooking time: 3 hours 40 minutes Bake time: 12 to 18 minutes Servings: 9 broodjes
Variations
I sometimes use mozzarella, gouda, or another melting cheese instead of cheddar.
I like adding lettuce, cucumber, tomato, or pickled vegetables for a fresher bite.
For a milder version, I reduce the sambal and cayenne pepper. For extra heat, I add more sambal or spicy sauce.
storage/reheating
I store the bread and filling separately when possible. I keep the chicken mixture in an airtight container in the fridge for up to 3 days.
I reheat the chicken in a pan over low heat or in the microwave until warm. I warm the bread in the oven for a few minutes so it becomes soft again.
I prefer adding fries, vegetables, and sauce fresh right before serving.
FAQs
Can I make the dough ahead of time?
Yes, I can make the dough ahead and let it rise slowly in the fridge overnight. I bring it back to room temperature before shaping.
Can I use store-bought bread?
Yes, I can use soft sandwich rolls when I want a faster version, but I like the homemade bread best.
Can I make this less spicy?
Yes, I reduce the sambal and cayenne pepper for a milder taste.
Can I use frozen fries?
Yes, I can use frozen fries. I bake or fry them until crispy before adding them to the broodjes.
What sauce works best?
I like garlic sauce, chili sauce, mayonnaise-based sauce, or a mix of sweet and spicy sauces.
Conclusion
These broodjes met kip en friet are soft, cheesy, flavorful, and filling. I love making them when I want a homemade meal that feels special, comforting, and full of bold flavor.
Soft homemade bread rolls filled with flavorful chicken, crispy fries, cheddar cheese, olives, and fresh vegetables. Perfect for lunch, dinner, or a cozy comfort food meal.
Author:Ella
Prep Time:3 hours
Cook Time:40 minutes
Total Time:3 hours 40 minutes
Yield:9 sandwiches
Category:Main Course
Method:Baking & Pan Frying
Cuisine:Moroccan-Inspired Fusion
Ingredients
Dough
1 ½ cups fine semolina
1 ¾ cups all-purpose flour
2 ¼ teaspoons instant yeast
1 tablespoon granulated sugar
1 ¼ teaspoons salt
2 tablespoons olive oil
1 cup minus 1 tablespoon water
Cheese Filling
3 tablespoons butter, melted
1 egg, beaten
1 cup shredded cheese
1 small yellow onion, finely chopped
¼ cup fresh parsley, chopped
1 teaspoon ras el hanout
Chicken Filling
2 tablespoons olive oil
1.1 pounds chicken breast, diced
2 teaspoons ras el hanout
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried chives
¾ teaspoon salt
2 tablespoons mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sambal
Toppings
¼ red onion, sliced
½ cup green olives, sliced
1 cup cheddar cheese slices or shredded cheddar
1.4 pounds fresh fries
Sauce of choice
Fresh vegetables of choice
Instructions
In a large bowl, combine the fine semolina, flour, yeast, sugar, salt, olive oil, and water. Knead for 10–12 minutes until smooth.
Cover the dough and let it rise for 1 hour in a warm place or until doubled in size.
In another bowl, combine the shredded cheese, yellow onion, parsley, and ras el hanout. Set aside.
Punch down the dough and divide it into 9 equal pieces. Shape into balls.
Roll each dough ball into a rectangle about 7×8 inches (17×20 cm).
Brush with melted butter and sprinkle with some of the cheese mixture.
Fold the dough into a packet shape and place on a lined baking tray.
Brush with beaten egg and top with more cheese mixture.
Let rise again for 30 minutes.
Bake in a preheated oven at 400°F (200°C) for 12–18 minutes or until golden brown. Cover immediately with a clean towel after baking.
Heat olive oil in a skillet over medium heat. Add the chicken, ras el hanout, cayenne pepper, garlic powder, onion powder, chives, and salt. Cook for 4–5 minutes.
Add mayonnaise, sweet chili sauce, and sambal. Stir well. Add the red onion and olives and cook for 1 minute. Remove from heat and add cheddar cheese.
Fill the sandwiches with sauce, chicken mixture, fries, fresh vegetables, and extra sauce as desired.
Notes
Cover the sandwiches with a towel right after baking to keep them soft. Adjust spice levels to your preference.
