Ingredients
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1 1/2 lbs ground chicken
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2 teaspoons ground cumin
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2 teaspoons paprika
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2 teaspoons poultry seasoning
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2 teaspoons chili powder
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2 teaspoons grill seasoning (recommended Montreal Seasoning by McCormick)
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2 tablespoons chopped fresh parsley leaves (a handful)
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8 sheets phyllo dough
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1/2 cup butter, melted
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2 tablespoons sweet plum sauce or 2 tablespoons Chinese duck sauce
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2 tablespoons rice vinegar
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1/4 cup light oil (such as peanut, canola, or vegetable oil)
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kosher salt
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fresh ground black pepper, to taste
Instructions
- For the chicken cigars: Preheat oven to 425°F.
- 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).
- 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).
- 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.
- Bake for 10 to 12 minutes, until golden brown.
- Repeat with second half of phyllo sheets and chicken mixture.
- 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.
- Serve either hot or at room temperature with dipping sauce.