Chicken phyllo cigars

24 servings Prep: 30 mins, Cooking: 30 mins

By Independent Contributor July 14 2021
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Ingredients (22)

For the chicken
1 tsp chicken spice
1 tsp lemon pepper
1 tsp black pepper — crushed
1 tsp green masala
1 tsp red masala
1 tsp ground cumin
2 tbsp fresh lemon juice
salt
750 g chicken breast fillet — cubed
olive oil
For the filling
1/2 cup red peppers — cubed
1/2 cup yellow peppers — cubed
1/2 tsp green peppers — cubed
3 carrots — grated
3 tbsp olive oil
1 tsp vegetable spice
2 packet 2 minute noodles
1/3 cup fresh coriander — chopped
1/2 cup mayonnaise
For the phyllo cigars
packet phyllo pastry
ghee
dried parsley
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Method:

Mix all the spices together and then combine with the chicken, mix to coat.

Cook chicken with a little bit of olive oil until tender, set aside.

Stir fry the vegetables until they just start to soften.

Add them to the chicken, set aside.

Boil the 2min noodles according to packet instructions, drain and add to the chicken mixture

Allow to cool completely and the add fresh coriander and mayonnaise. Mix well to combine.

Cut the phyllo pastry sheets vertically into 3.

Keep between a damp cloth so the phyllo does not dry out.

Using 1 sheet at a time, place it horizontally on a board. Lightly brush with melted ghee.

Fold both sides to the center.

Place a teaspoon full of filling in the center at the bottom of the phyllo, fold sides over the filling, lightly brush with ghee and roll up.

Brush tops with a small amount of ghee and sprinkle with dried parsley.

Bake 180C until golden and crispy.

Reprinted with permission from Aaisha Ebrahim from Food Fantisserie, follow along on Instagram for more.

 



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