Mini Chicken Cigars With Sweet and Sour Dipping Sauce (Rachael Ray)
(from saymyname’s recipe box)
64 appetizers
Source: Rachael Ray
Categories: Appetizers, Chicken, Rachael Ray
Ingredients
- Chicken Cigars:
- 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
- Sweet and Sour Dipping Sauce:
- 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
- fresh ground black pepper, to taste
- 1/2 cup finely diced mango (optional)
- 1 scallion, green tops only, thinly sliced on the bias
Directions
-
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 × 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.