Serves 1
Directions
- 1In a bowl, combine the chopped chicken and cooked rice.
- 2Sauté shallots and pine nuts in a little oil until just toasty, add the craisins, and mix everything into the bowl with the chicken mixture.
- 3Add all the spices and herbs to the bowl and mix well.
- 4Lay out 2 sheets of phyllo dough and brush with the oil and honey mixture.
- 5Add the chicken mixture to one end of the phyllo sheet, fold in the two sides, and roll into a cigar shape.
- 6Repeat until all the chicken mixture is used.
- 7Brush the cigars with the oil and honey mixture, place on a parchment-lined baking sheet, and garnish with sesame seeds.
- 8Bake at 400F until golden.
- 9Dust with confectioners sugar and serve.
Ingredients
- 2.5 cup chicken, chopped super fine
- 1 cup cooked rice
- 2 large shallot, diced
- 1/3 cup pine nut
- 1/3 cup craisins
- 1 tsp salt
- 1 tsp pepper
- 2 tsp cumin
- 1 tsp garlic powder
- handful fresh parsley, chopped
- 1/2 cup oil
- 2 tbsp honey
- phyllo dough
- sesame seeds
- confectioners sugar
Equipment
bowlpanbaking sheetparchment paperpastry brush
Tips
- You can make triangles instead of cigars if preferred.
- The honey and oil mixture can be brushed on a single sheet of phyllo, folded in half, and brushed again before filling for a half cigar.
- Powdered sugar is optional; you can eat them plain or with a dipping sauce.
- These freeze well either pre-baked or after baking.
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