Ingredients
Chicken Cigars:
- 1 1/2 pounds ground chicken breast
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons poultry seasoning
- 2 teaspoons chili powder
- 2 teaspoons grill seasoning, half a palm full (recommended: Montreal Seasoning by McCormick)
- 2 tablespoons chopped fresh parsley leaves, a handful
- 4 sheets phyllo dough
- 4 tablespoons butter, melted
Sweet and Sour Mango Dipping Sauce:
- 2 tablespoons sweet plum sauce or duck sauce
- 2 tablespoons rice vinegar
- 1/3 cup light oil, such as peanut, canola, or vegetable oil
- Kosher salt and freshly ground black pepper
- 1/2 cup finely diced mango
- Scallions, green tops only, thinly sliced on the bias, for serving
Directions
For the chicken cigars: Preheat oven to 425 degrees F.
Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each piece of phyllo over the last buttered sheet to make 4 layers. Cut phyllo into 2-inch squares. On 1 corner of each of the squares, place about 1 1/2 teaspoons of chicken filling. Roll up tightly to make mini "cigars." Place "cigars" on a sheet pan and butter the tops of each. Bake for 10 to 15 minutes, until golden brown.
Meanwhile, make the sweet and sour mango dipping sauce: Whisk 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.
Serve cigars with dipping sauce.
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By Simeone's of Ca...
on December 23, 2010
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This recipe needs work. Phyllo dough is challenging to work with and the unused sheets should stay wrapped until you need them. I added and subtracted from this and cut them differently.
I added sauteed onion, garlic, carrot and celery to the mixture as well as some chopped crasins. Cut back on cumin, poultry seasoning and chilli. Added olive oil for flavor and moisture.
Sprayed olive oil to bond the phyllo layers instead of butter. It worked better.
It was easier to roll a long "cigar" then spray with olive oil and then cut them into 2" mini's.
Came out great. Mushrooms instead of crasins would be good too. Got 88 mini cigars.
By taron456
on November 10, 2010
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My family is ALWAYS requesting this recipe. My grandson just loves these things. I make a huge batch and freeze some for later in the year. They freeze great. What a yummo app at Thanksgiving. Thanks Rachael.
By Chef #1524529
frederick, MD
on January 22, 2010
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My first experience with phyllo, but once I gained my courage, I was fine. The recipe was confusing concerning the squares of phyllo dough. I first thought I was to roll only 1 layer, but quickly realized that I needed to roll all 4 layers. With the amount of ground chicken called for (1 1/2 lbs. more than the 4 sheets of phyllo that the recipe calls for were needed. Also, I would have liked to know approximately how many "cigars" the recipe would yield. On the bright side, the "cigars" were GREAT!!! And I didn't even make the dipping sauce. The sauce probably would have countered the butter taste a bit, but we were happy with the rolls without the sauce. I WILL make these again!!
Read all 23 reviews