500g Coles RSPCA Approved Australian Chicken Tenderloins
4 cups (600g) plain flour
2 tsp salt
2 tsp (1 sachet/7g) dried yeast
1 tsp caster sugar
1 Coles Australian Free Range Egg
1 1/4 cups (310ml) warm water
1/4 cup (60ml) olive oil
1/4 cup finely chopped chives
1 1/2 cups (180g) grated tasty cheddar
10g butter, melted
Smoked paprika, extra, to sprinkle
Ranch dip
75g soft blue cheese
1/4 cup (75g) whole-egg mayonnaise
1/4 cup (60g) sour cream
1 tbs lemon juice
1 tbs finely chopped chives
1/2 tsp smoked paprika
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the chilli sauce, barbecue sauce, brown sugar, paprika, oregano and garlic in a bowl. Reserve 2 tbs of chilli sauce mixture. Add chicken to the remaining chilli sauce mixture and turn to coat. Cover and place in the fridge for 2 hours to develop the flavours.
Step 2
Meanwhile, combine the flour, salt, yeast and caster sugar in a large bowl. Add the egg, water and oil and stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Loosely cover and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Step 3
Heat a large greased frying pan over medium-high heat. Cook chicken, turning, for 5-7 mins or until cooked through. Cool slightly. Thinly slice.
Step 4
Preheat oven to 180°C. Grease a 25cm (top measurement) bundt or ring cake pan and lightly dust with flour.
Step 5
Punch down the dough. Turn onto a floured surface and knead until smooth. Divide into 3 even portions. Cut 1 portion into 16 pieces and roll into balls. Repeat with the remaining dough portions.
Step 6
Reserve 1 tbs of chives. Arrange 16 dough balls in base of prepared pan. Top with half the chicken, one-third of the cheddar and half the remaining chives. Drizzle with half the reserved chilli sauce mixture. Repeat layering with the remaining dough balls, chicken, cheddar, chives and chilli sauce mixture, finishing with a layer of dough balls and cheddar. Brush with the melted butter. Set aside in a warm, draught-free place for 15 mins to rise.
Step 7
Bake for 35-40 mins or until golden brown and cooked through. Set aside in the pan for 5 mins to cool before transferring to a serving plate.
Step 8
Meanwhile, to make the ranch dip, process blue cheese, mayonnaise, sour cream, lemon juice, chives and paprika in a food processor until just combined.
Step 9
Sprinkle the monkey bread with reserved chives and extra paprika. Serve immediately with ranch dip.
