Mini Chicken Cigars with Sweet and Sour Mango Dipping Sauce
- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: about 30 hors d'ouevres
- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: about 30 hors d'ouevres
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.
