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Mini Chicken Cigars With Sweet And Sour

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Ingredients

Adjust Servings:
1 1/2 lbs ground chicken
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning (recommended montreal seasoning by mccormick)
2 tablespoons chopped fresh parsley leaves (a handful)
8 sheets phyllo dough
1/2 cup butter, melted
2 tablespoons sweet plum sauce or 2 tablespoons chinese duck sauce
2 tablespoons rice vinegar
1/4 cup light oil (such as peanut, canola, or vegetable oil)
kosher salt

Nutritional information

34.5
Calories
17 g
Calories From Fat
2 g
Total Fat
1 g
Saturated Fat
11.3 mg
Cholesterol
37.2 mg
Sodium
1.7 g
Carbs
0.1 g
Dietary Fiber
0 g
Sugars
2.5 g
Protein
17g
Serving Size

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Mini Chicken Cigars With Sweet And Sour

Features:
    Cuisine:

    These were okay. My husband really liked them but aside from that everyone else seemed fairly neutral. Probably won't make them again since I have recipes for tastier things that require a little less trouble (phyllo is never any fun.)

    • 65 min
    • Serves 64
    • Easy

    Ingredients

    Directions

    Share

    Mini Chicken Cigars With Sweet and Sour Dipping Sauce, This savory little morsel was one of the appetizers featured when Food Network chefs catered a wedding (Rachael Ray’s offering) , These were okay My husband really liked them but aside from that everyone else seemed fairly neutral Probably won’t make them again since I have recipes for tastier things that require a little less trouble (phyllo is never any fun ), Cigar: Mini Chicken Cigar With Sweet and Sour Dipping SauceBrand: MontecriscoShape: SalomonellaWrapper: DoughFiller: Long filler chicken / short filler parsley blend– Cuban SandwichBinder: ButterUpon lighting cigar, noticed heavy spice notes of pepper, cumin, and paprika As burning progressed, hints of poultry and chili powder were detected This cigar was extremely difficult to keep lit, especially when sweet and sour humidity was high Harsh overtones in the smoke may indicate that this filler was plucked too early I’m now 2/3 down, and developing a nice buzz Final thoughts:Some aging may benefit these cigars, but they are very prone to mold


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    Steps

    1
    Done

    For the Chicken Cigars: Preheat Oven to 425f.

    2
    Done

    Place Chicken in a Bowl and Mix With Spices and Parsley. (i Actually Used My Food Processor to Shred/Chop Chicken and Mix in the Spices and It Worked Nicely--Use It to Chop the Parsley First and Then Add Other Ingredients).

    3
    Done

    Place a Piece of Phyllo on a Nonstick Cookie Sheet and Brush With Some of the Melted Butter. Repeat 3 More Times, Placing Each of Phyllo Over the Last Buttered Sheet to Make 4 Layers. Cut Layered Phyllo Into 16 Rectangles (4 X 4).

    4
    Done

    on One End of Each of the Rectangles, Place a Heaping Tablespoon of Chicken Filling. Roll Up Tightly to Make Mini "cigars". Cut Each of These in Half and Place on a Cookie Sheet. (they Should Overlap Slightly on the Bottom--They Will Stay Together Nicely If You Press Them Gently After You Place Them on the Cookie Sheet). Butter the Tops of Each.

    5
    Done

    Bake For 10 to 12 Minutes, Until Golden Brown.

    6
    Done

    Repeat With Second Half of Phyllo Sheets and Chicken Mixture.

    7
    Done

    Make the Sweet and Sour Dipping Sauce by Whisking Together Plum or Duck Sauce and Vinegar in a Bowl. Stream in Oil and Continue Whisking to Combine. Season With Salt and Pepper. Fold in Mango and Sliced Scallions.

    8
    Done

    Serve Either Hot or at Room Temperature With Dipping Sauce.

    Avatar Of Logan Black

    Logan Black

    BBQ aficionado specializing in tender and smoky barbecue dishes.

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