Chicken Pies

For the yeast dough, first dissolve the yeast in a little lukewarm water and knead with the flour, a pinch of salt and the remaining water to form a smooth yeast dough. Knead the dough vigorously for at least 15 minutes. Place in a bowl, cover with a damp kitchen towel and let rise for at least 1 hour. Meanwhile, place the chicken pieces in a pot of water and bring to a boil. Reduce heat and cook chicken until really tender, about 1 hour. Lift out chicken pieces, let cool briefly, remove meat and cut into very small cubes. Blanch (scald) tomatoes briefly in simmering water, peel and also cut into small cubes. Chop the spring onions and garlic very finely. Halve the chili pepper, remove the seeds and chop finely. Cut the ginger into fine strips. Now heat the oil and slowly sauté the finely chopped spring onions together with the garlic, ginger and chili pepper. Once the onions are nice and soft and golden, stir in the paprika powder, stir briefly and then add the tomato paste. Also sauté briefly and then stir in the diced tomatoes. Now saute everything over medium heat until the tomatoes have cooked down to a mushy mass. Season with salt, pepper, turmeric and allspice. Stir in the chicken and bring to a brief boil. Season with lime juice and stir in the chopped parsley. Now knead the dough again

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