Mini Chicken Cigars with Sweet and Sour Mango Dipping Sauce

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  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: about 30 hors d'ouevres
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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


  1. For the chicken cigars: Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Serve cigars with dipping sauce.
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