Spicy Chicken Cigars Recipe

Delicious, flavorful chicken mix is wrapped up in phyllo dough, baked and served with a creamy, spicy sauce. Serve hot as an appetizer or main course
 Spicy Chicken Cigars
Recipe Ingredients

  • olive oil
  • 2 small red onions peeled and finely chopped
  • 3cm piece root ginger finely chopped
  • 500g skinless chicken breast fillet cut into 2cm pieces
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • salt and black pepper
  • 2 tbsp fresh chopped coriander
  • 8 sheets filo pastry
Recipe Method

  1. Preheat the oven to 190C/170C fan/375F/gas 5. Heat 2 tbsp olive oil in a frying pan over a medium heat, add the onions and cook until softened and melting, about 10 minutes. Add the ginger and chicken and fry until the chicken is lightly browned. Stir in the cinnamon and cumin and season with salt and pepper. Remove from the heat and stir in the coriander. Allow to cool.
  2. Open out a sheet of filo. Brush lightly with oil and fold in half width wise. Pile an eighth of the chicken mixture along the folded edge, leaving a 3cm border at each side. Fold in the sides and roll up to make a ‘cigar’. Repeat with the remaining filo pastry and filling. (Tip: you can assemble the cigars ahead to this point and freeze them uncooked. Defrost before baking.)
  3. Place the cigars on a baking sheet lined with baking paper and put in the oven for 25 minutes until lightly golden. Serve warm or cold, with salad wraps.

FOR SALAD WRAPS:

  1. Trim and coarsely grate 3 carrots, thinly slice 6 radishes, peel and finely chop half a red onion. Combine these in a bowl with 2 tbsp olive oil, 1 tbsp red wine vinegar and some seasoning. Select, wash and dry 8 good-sized butter lettuce leaves. Spoon the vegetable mixture on to the leaves, dividing it evenly, fold in the ends and roll up to eat. If you like, tie the parcels with chives or secure with cocktail sticks.

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